Description
A creamy and tangy mustard potato salad.
Ingrédients
L'échelle
- 2 pounds potatoes, diced
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
- 1/4 cup pickles, chopped
- 1 tablespoon vinegar
- Salt and pepper to taste
Instructions
- Boil the potatoes until tender, about 15 minutes.
- Drain and let cool.
- In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.
- Add cooled potatoes, celery, onion, and pickles.
- Toss gently to combine.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Adjust mustard to your taste.
- Can add boiled eggs for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Salad
- Méthode: Mixing
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 250
- Sucre: 2g
- De Sodium: 300mg
- La graisse: 15g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 13g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 3g
- La protéine: 4g
- Le taux de cholestérol: 5mg
Mots-clés: mustard potato salad