Detailed Directions and Instructions
Step 1: Prepare the Potatoes
Wash and peel the potatoes. Cut them into evenly sized cubes.
Step 2: Boil the Potatoes
Place the potato cubes in a pot and cover them with water. Add a pinch of salt and bring to a boil. Cook the potatoes until tender, about 10-15 minutes.
Step 3: Drain and Cool
Once cooked, drain the potatoes in a colander and let them cool for a few minutes.
Step 4: Mix the Dressing
In a large bowl, combine mayonnaise, mustard, vinegar, salt, and pepper. Mix well until creamy and smooth.
Step 5: Combine Potatoes with Dressing
Add the cooled potatoes to the dressing mixture. Gently fold until the potatoes are evenly coated.
Step 6: Add Vegetables
Incorporate chopped celery, red onion, and any other desired vegetables into the salad. Mix gently to combine.
Step 7: Chill the Salad
Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour to allow the flavors to meld.
Step 8: Serve
After chilling, give the salad a quick stir and serve it cold, garnishing with fresh herbs if desired.
Notes
Substitution
Feel free to substitute Greek yogurt for the mayonnaise for a lighter version.
Storage
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Customization
You can customize the salad by adding ingredients like chopped pickles, bell peppers, or fresh dill based on your preference.
