Description
4th of July Potato Salad is a vibrant and creamy dish bursting with flavors, perfect for summer celebrations.
Ingredients
Scale
- 3 pounds red potatoes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 stalks celery, diced
- 1/4 cup red onion, diced (soaked in cold water)
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot until fork-tender (about 15-20 minutes), then drain and cool before dicing.
- In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth.
- Dice celery and red onion; chop hard-boiled eggs.
- Combine cooled potatoes with the dressing, celery, red onion, and eggs in a large bowl; fold gently until coated.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 110mg