Fourth of July Potato Salad
This creamy Fourth of July potato salad is easy to make, perfect for cookouts, and full of classic flavor. Made with simple ingredients and great for making ahead.
- Total Time1 hour 35 minutes
- Yield6 1x
Ingredients
Units
Scale
- 2 pounds potatoes (Yukon Gold or red potatoes work well)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 hard-boiled eggs, chopped
- 1/2 cup red onion, finely chopped
- Fresh parsley or dill for garnish (optional)
Instructions
- Wash and scrub the potatoes, then cut into evenly sized chunks. Place in a large pot of salted water and bring to a boil. Cook for 15 to 20 minutes, until fork-tender. Drain and let cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Cut potatoes into bite-sized pieces if needed. Add to the bowl and gently fold in the chopped eggs and red onion until evenly coated.
- Cover and refrigerate for at least 1 hour to allow flavors to blend.
- Taste before serving and adjust seasoning if needed. Garnish with fresh parsley or dill if desired.
Notes
- For best flavor, mix the potatoes while still slightly warm
- Chill at least 1 hour before serving for best texture
- Store in the refrigerator for up to 3 days
Nutrition
- Serving Size: ¾ cup
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Find it online: https://thisnanacancook.com/fourth-of-july-potato-salad/