Classic Potato Salad
A creamy small batch potato salad made from scratch. tangy mustard and pickles give this recipe a little zing.
Servings: 4 servings
Calories: 158kcal
Ingredients
- 1 large russet potato peeled and cubed
- 2 tablespoons onions diced
- 1 celery rib finely chopped
- 2 sweet pickles minced
- 1 teaspoon pickle juice
- 3 tablespoons mayonnaise
- 2 teaspoons mustard
- black olives sliced (optional)
- 1 teaspoon pimentos optional
Instructions
- Boil potatoes until tender, let cool down completely
- In a medium bowl combine the mayonnaise, yellow mustard, and sweet pickle juice. Adjust the amounts to your personal taste preference.
- After the potatoes have cooled add in the celery and onions, mix together
- Add in the mayonnaise mixture slowly until you get a creamy consistency.
- Optional step: Top with sliced olives and pimentos.
- Chill before serving.
Notes
Don't Overcook the Potatoes: Boil the potatoes until they are just tender. Overcooking will make them mushy and they'll fall apart in your salad.
Cool Before Mixing: Allow the potatoes to cool down before adding your dressing. This helps to keep them firm and absorb flavors better.
The olives and pimento are mainly used for decoration.
Nutrition
Calories: 158kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Sodium: 191mg | Fiber: 2g | Sugar: 3g
