|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If it's already good, why mess with a classic potato salad? Such is the thought on any recipe that is just the way you like it. Brown mustard adds a kick, and the fresh crunch of celery and onion ensure you'll be coming back for more.
- 6 medium russet (Idaho) potatoes (about 2 pounds, peeled or unpeeled)
- 1 teaspoon salt, for cooking potatoes
- 1 cup mayonnaise
- 1 cup chopped celery
- 3/4 cup chopped onion
- 1/2 cup chopped flat leaf parsley, plus more for garnish if desired
- 3 hard boiled eggs, chopped; plus more eggs for garnish if desired
- 1 1/2 teaspoons brown mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- To Garnish: additional slices of hard boil egg, parsley, freshly ground black pepper
Gather the ingredients.
Cook the potatoes in boiling, salted water until tender, 30 to 40 minutes.
Drain, cool, slice, and place in a large bowl.
Add the remaining ingredients to the potatoes in the bowl.
Gently but thoroughly toss to mix well. Garnish with additional egg, parsley, and ground pepper if desired.
- May be made up to two days ahead and kept in the refrigerator.