Potato Salad with Mustard, Eggs, and Pickles - Vegetarian
The Tangy Mustard Potato Salad Delight brings a refreshing zing to your table with its combination of creamy textures and tangy flavors. Freshly boiled potatoes are gently mixed with crunchy celery, pickles, and finely chopped onions, all brought together by a luscious dressing of mayonnaise, Dijon mustard, and apple cider vinegar. The addition of hard-boiled eggs provides a delightful richness, while fresh dill finishes the dish with a fragrant touch.
Ingrédients
- 2 pounds pounds potatoes, peeled and cubed
- 4 large eggs
- 1/2 cup dill pickles, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh dill
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool.
- While the potatoes are cooking, hard boil the eggs. Place the eggs in a pot and cover with water. Bring to a boil, then remove from heat and let stand for 12 minutes.
- Drain the eggs, cool in ice water, then peel and chop.
- In a large bowl, combine the cooled potatoes, chopped eggs, dill pickles, red onion, and celery.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, salt, and black pepper.
- Pour the dressing over the potato mixture and toss until well coated.
- Garnish with chopped fresh dill and refrigerate for at least 1 hour before serving to allow flavors to meld.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 28g | Protéines: 8g | Fat: 20g | Sucre: 3g
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