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Potato Salad (Prodigy

Potato Salad (Prodigy recipe image
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;ÂÂs 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 341.6
Dietary: Gluten-free, Vegetarian
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;ÂÂs 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
  • 2 pound Small new potatoes
  • 1/2 pound Mushrooms
  • 3 Green Onions
  • 3 Celery Stalks
  • 3 tablespoon Vinegar
  • 2 Eggs; hard-cooked
  • 2 tablespoon Dijon mustard
  • 1/4 cup Mayonnaise
Directions
  1. 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. 2
    While potatoes cook, slice the mushrooms and chop the green onions and celery into bite-sized pieces.
  3. 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. 4
    In a small bowl, whisk together the mayonnaise, Dijon mustard, and vinegar to create a smooth dressing.
  5. 5
    In a large mixing bowl, combine the cooled potatoes, sliced mushrooms, chopped green onions, and celery.
  6. 6
    Peel and chop the hard-cooked eggs, then add them to the bowl with the vegetables.
  7. 7
    Pour the dressing over the potato mixture and gently toss until all ingredients are evenly coated.
  8. 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
Read it online: https://www.chefs-mate.com/recipe/potato-salad-prodigy/