Classic Potato Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 385
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 151
- Sodium
- 625
- Total: 45 min
- Active: 30 min
Ingredients
3 pounds red potatoes
Kosher salt
6 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
2 stalks celery, chopped
3 tablespoons chopped fresh parsley
2 fresh chives, chopped
1 white onion, finely chopped
Freshly ground pepper
Directions
- Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces.
- Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop.
- Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.