Description
A delicious and creamy potato salad that is a staple at Australian barbecues, perfect for summer gatherings.
Ingredients
Scale
- 2 kg potatoes, peeled and diced
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup Dijon mustard
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, diced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and let them cool completely.
- In a large bowl, mix together the mayonnaise, sour cream, and Dijon mustard.
- Add the cooled potatoes, red onion, celery, and parsley to the bowl.
- Gently fold the ingredients together until well combined.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For added flavor, you can include chopped hard-boiled eggs.
- Feel free to substitute Greek yogurt for sour cream for a lighter version.
- This salad can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg