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!
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.
Notes
Potato Varieties: While russet potatoes are great for this recipe, feel free to use gold or red potatoes as an alternative. These varieties often yield better results when boiled in salted water.
Boiling Potatoes: To boil the potatoes, start by scrubbing and rinsing them thoroughly. Cut them into 1-inch cubes for even cooking. Place the cubed potatoes in a medium-sized pot, cover them with water, and set the pot over high heat. Once it reaches a boil, add 1/2 teaspoon of kosher salt. Cook the potatoes just until they are fork-tender, which should take about 5-8 minutes.
Doubling the Recipe: This potato salad recipe is easily scalable. If you’re looking to serve more, simply double the ingredients to make a larger batch.
Additional Ingredients for Flavor: Customize your potato salad by adding these flavorful ingredients:
Diced pimento for a sweet and mild pepper taste.
Pickle relish for a tangy twist.
Fresh herbs like chives, parsley, thyme, or basil can enhance the salad's freshness and aroma.
Hard-boiled eggs add a rich, protein-packed element.