Anti Inflammatory Easy Potato Salad
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Learn more →Ingredients
6 servings
- 2 lbs yukon gold potatoes, cut into ¾-inch cubes
- 1 tbsp kosher salt, plus more to taste
- 1 tbsp apple cider vinegar
- 3 hard-boiled eggs, peeled and roughly chopped
- 3 stalks celery, thinly sliced
- 3 green onions (green tops only), thinly sliced
For the dressing
- ¾ cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
- paprika, for garnish (optional)
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by 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, 10–13 minutes. Drain well and transfer to a large bowl.
- 2
While the potatoes are still warm, drizzle 1 tbsp apple cider vinegar over them and toss gently. Let the potatoes cool to room temperature, about 20–30 minutes.
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