Description
A refreshing and creamy potato salad with a twist of celery seeds, perfect for summer picnics and gatherings.
Ingredients
Scale
- 2 pounds potatoes
- 1 cup celery, chopped
- 1/2 cup mayonnaise
- 1 tablespoon celery seeds
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Optional: chopped onions or hard-boiled eggs
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Once cooked, drain and let cool completely.
- Combine the chopped celery, mayonnaise, celery seeds, apple cider vinegar, salt, and pepper in a large bowl.
- Chop the cooled potatoes into cubes and add them to the bowl with the celery mixture.
- Mix everything together gently until well combined, taste and adjust seasoning as necessary. Refrigerate for at least an hour before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg