Creamy Potato Salad

Ingredients

• 2 pounds of Yukon Gold potatoes, peeled and cubed
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced celery
• 1/2 cup chopped green onions
• 3 boiled eggs, chopped

Instructions

1. In a large pot, boil the cubed potatoes in salted water for about 15-20 minutes, or until tender. Drain and allow to cool.
2. In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
3. Add the cooled potatoes, celery, green onions, and boiled eggs to the dressing. Gently toss to combine.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Nutrition