Our creamy potato salad recipe includes all the traditional ingredients in just the right ratios. It's barbecue-ready in under an hour.
Ingredients
- 2 3/4 pounds baby yukon gold or baby red potatoes (about 2 inches each), scrubbed
- kosher salt
- 1/2 cup mayonnaise
- 2 teaspoons dijon mustard
- 2 tablespoons distilled white vinegar
- freshly ground black pepper
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 celery rib, cut into 1/4-inch dice
Instruction
- Gather the ingredients.
- In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. Drain and let stand until cool enough to handle, about 10 minutes.
- Meanwhile, in a large bowl, whisk the mayonnaise with the mustard and vinegar; season with salt and pepper to taste. Stir in the scallions, parsley, and celery.
- Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.
