Red Meat Allergy Friendly Classic Potato Salad with Mayo
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Learn more →Ingredients
6 servings
- 2 lbs yukon gold potatoes, cut into ¾-inch cubes
- 1 tbsp kosher salt, for the cooking water
- 3 large eggs
- 3 stalks celery, finely diced
- ½ medium red onion, finely diced
For the dressing
- ¾ cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- paprika, for garnish (optional)
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just tender when pierced with a fork but still hold their shape, about 10–12 minutes. Drain and spread on a cutting board or sheet pan to cool for 10 minutes.
- 2
While the potatoes cook, place the eggs in the same pot (or a small saucepan) and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let stand for 12 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes, then peel and roughly chop.
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