Potato Salad For One
This creamy potato salad is made with one russet potato, chopped onions and celery, mayonnaise and a touch of dijon mustard. So easy to make and incredibly delicious!
Servings: 1 bowl
- 1 medium russet potato (between 6 and 8-ounces, preferably)
- 1/4 cup chopped onions
- 1/4 cup chopped celery (about 1 celery stalk)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon dried dill
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Heat oven to 400 degrees F (200 degrees C).
Scrub potato thoroughly with a brush under running water. Pat dry. Prick potato several times with the tines of a fork. Place potato on a baking sheet and bake for 50-60 minutes. (The potato is done when the skin is dry and the inside feels completely soft when pierced). Remove from oven and set aside until cool enough to handle. Cut into 1-inch cubes.
In a small bowl, combine the remaining ingredients. Add the potato and toss to coat. Add an additional pinch or two of salt and pepper, if needed.
Cover and refrigerate for at least 1 hour.
Serving: 1bowl | Calories: 387kcal | Carbohydrates: 44g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 381mg | Potassium: 1012mg | Fiber: 4g | Sugar: 4g | Vitamin A: 113IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 2mg