Potato Salad (Prodigy

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Servings: 8 Difficulty: Intermediate
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A creamy, tangy salad featuring tender new potatoes, earthy mushrooms, and a zesty Dijon vinaigrette.
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This vibrant potato salad offers a refreshing twist on the classic side dish, blending tender new potatoes with earthy mushrooms and crisp celery. The dressing, a delightful mix of mayonnaise, Dijon mustard, and vinegar, coats every bite with a tangy, creamy richness that balances the natural sweetness of the vegetables. Hard-cooked eggs add protein and texture, while fresh green onions provide a sharp, aromatic finish. It’s the perfect companion for summer barbecues, picnic baskets, or as a hearty lunch addition. Simple to prepare with pantry staples, this dish delivers home-style comfort with every forkful, making it a reliable favorite for any casual gathering or family dinner.

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Potato Salad (Prodigy

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 341.6

Description

This vibrant potato salad offers a refreshing twist on the classic side dish, blending tender new potatoes with earthy mushrooms and crisp celery. The dressing, a delightful mix of mayonnaise, Dijon mustard, and vinegar, coats every bite with a tangy, creamy richness that balances the natural sweetness of the vegetables. Hard-cooked eggs add protein and texture, while fresh green onions provide a sharp, aromatic finish. It&# 226;€™s the perfect companion for summer barbecues, picnic baskets, or as a hearty lunch addition. Simple to prepare with pantry staples, this dish delivers home-style comfort with every forkful, making it a reliable favorite for any casual gathering or family dinner.

Ingredients

Directions

  1. Place the small new potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender when pierced with a fork.
  2. While potatoes cook, slice the mushrooms and chop the green onions and celery into bite-sized pieces.
  3. Drain the potatoes and spread them on a baking sheet to cool slightly. Once cool enough to handle, cut them into halves or quarters if they are large.
  4. In a small bowl, whisk together the mayonnaise, Dijon mustard, and vinegar to create a smooth dressing.
  5. In a large mixing bowl, combine the cooled potatoes, sliced mushrooms, chopped green onions, and celery.
  6. Peel and chop the hard-cooked eggs, then add them to the bowl with the vegetables.
  7. Pour the dressing over the potato mixture and gently toss until all ingredients are evenly coated.
  8. Taste and adjust seasoning with salt and pepper if desired. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 341.6kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 1.7g9%
Cholesterol 2.1mg1%
Sodium 168.6mg8%
Total Carbohydrate 51.1g18%
Dietary Fiber 8.3g34%
Sugars 7.3g
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato, salad, side dish, dijon, mustard, mushrooms, eggs, celery, onions, vinegar, mayonnaise, boiled, picnic, barbecue, summer, comfort food, vegetarian, easy, classic, fresh
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