This is my go to potato salad recipe, and I adapted it from a recipe on AllRecipes.com here.
I just made this for a crowd for Mother’s Day so the serving size is rather large. Also, I made it the day before – it is just as good, if not even better, the next day.
- 12 medium red potatoes
- 1 cup mayonnaise
- 4 tsp Dijon mustard
- 1/4 cup Parmesan cheese
- 2 green onions, sliced
- 1 oz apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Peel potatoes and place them in a large saucepan. Cover with warm salted water and bring to a boil. Reduce the heat and simmer for 20 minutes or until tender. Drain the potatoes and chop them into quarters or eighths.
In a separate large bowl, combine the remaining ingredients.
Toss with potatoes.
Makes 12 to 14 servings.
Some final notes:
- You can serve this immediately as a warm salad, or you can chill it and serve cold – it’s excellent either way.
- Some people prefer more or less dressing with a potato salad, so if you’re afraid there’s too much add a bit at a time to taste.
- This potato salad has a fairly mild Dijon flavor; feel free to add more.
- I do not like celery with my potato salad, but many people do. Feel free to add chopped celery, or substitute that in for the green onions. Or, for some celery flavor without the crunch, add celery seeds.
- You can also add sour cream.