Potato Salad

This creamy potato salad is made with one russet potato, chopped onions and celery, mayonnaise and a touch of dijon mustard. So easy to make and incredibly delicious!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Once cool enough to handle, Cut potato into 1” cubes.

Step 2

In sm. bowl, combine remaining ingredients. Add potato, tossing to coat. Add an additional pinch or two of salt & pepper, as needed.

Step 3

Cover & refrigerate (1 hr. or longer.)

Step 4

POTATO OPTION: You can use gold or red potatoes instead of a russet potato. I find these potatoes cook better when boiled in salted water. To boil potatoes; scrub and rinse the potatoes. Cut them into 1-inch cubes. Place the potatoes in a medium-sized pot and cover with water. Set the pot over high heat and bring to a boil, add ½ teaspoon of kosher salt and cook just until fork tender, 5-8 minutes.

Step 5

POSSIBLE ADDITIONS: diced pimento, pickle relish, hard boiled egg, crumbled bacon, or fresh herbs - chives, parsley, thyme, basil, etc.

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