With tangy Dijon mustard and crunchy dill pickles, this potato salad recipe is a new take on an old favorite. It tastes great and is creamy. It's great for picnics, barbecues, or as a side dish with any meal.
Ingredients: 1.5 lbs potatoes, boiled and cubed. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1/4 cup chopped red onion. 1/4 cup chopped celery. 1/4 cup chopped dill pickles. Salt and pepper to taste. 2 hard-boiled eggs, chopped optional. Chopped fresh parsley for garnish optional.
Instructions: Put the Dijon mustard, apple cider vinegar, and mayonnaise in a large bowl and mix them together until they are well blended. Break up the potatoes and put them in the bowl. Then add the chopped red onion, celery, and dill pickles. Gentle toss to cover everything with the dressing. Add pepper and salt to taste. If you want to, add chopped hard-boiled eggs and mix them in slowly. Put the bowl in the fridge with the lid on for at least an hour to let the flavors mix. If you want, you can add chopped fresh parsley on top before serving. Have fun!
Prep Time: 15 minutes
Cook Time: 15 minutes
suisse bank
