Potato Salad Recipe - Cappuccino Oracle
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Ingredients
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- Boil 2 lbs of Yukon Gold potatoes until tender, then chop into bite-sized pieces for the salad.
- Combine 1 cup mayonnaise, 2 tbsp yellow mustard, and 1/2 cup diced celery in a bowl for dressing.
- Gently fold in the chopped potatoes and add any desired extras like diced bell peppers or hard-boiled eggs.
- Chill the salad for at least 4 hours or overnight to enhance flavors before serving.
- Store leftovers in an airtight container in the fridge and consume within 3-5 days for best quality.
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- 2 pounds Yukon Gold or Klondike Goldust potatoes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1/2 cup sweet pickle relish
- 2 hard-boiled eggs, chopped (optional)
- 1 cup celery, diced (optional)
- Fresh herbs, such as dill or parsley (optional)
- Salt and pepper to taste
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