Creamy, fresh, and
easy to make ahead, this classic potato salad is the perfect side for a
backyard BBQ. Tender potatoes, crisp celery, and green onions are tossed in a
simple mustard-mayo dressing that pairs well with everything from ribeye and
burgers to sausages and grilled chicken.

Ingredient List

•      
2 lb Yukon
Gold or red potatoes  

•      
3/4 cup mayonnaise  

•      
2 tbsp Dijon or yellow mustard  

•      
2 celery stalks, finely chopped  

•      
3 green onions, thinly sliced  

•      
1 tsp kosher salt  

•      
1/2 tsp freshly cracked black
pepper  

Process

1.       
Place the
potatoes in a large pot, cover with cold salted water, and bring to a boil.  

2.       
Cook for
12–15 minutes, or until the potatoes are fork-tender without falling apart.  

3.       
Drain and
let cool slightly before cutting into bite-sized pieces.  

4.       
In a large
bowl, combine mayonnaise, mustard, salt, and black pepper.  

5.       
Add the
potatoes, celery, and green onions.  

6.       
Gently
toss until everything is evenly coated with the dressing.  

7.       
Cover and
refrigerate for at least 1 hour before serving.  

8.       
Taste and
adjust the salt and pepper before serving.