Creamy Potato Salad

This creamy potato salad is a delightful blend of tender potatoes, crunchy vegetables, and a rich, tangy dressing. Perfect as a side dish for any gathering, it offers a refreshing twist on a classic favorite.

Ingredients

• 500g baby potatoes - halved
• 50g celery - finely chopped
• 50g red bell pepper - diced
• 30g red onion - finely chopped
• 100g mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt - to taste
• Black pepper - to taste
• 2 tablespoons fresh parsley - chopped

Steps

1. Place the halved baby potatoes in a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until tender.
2. Drain the potatoes and allow them to cool for about 5 minutes before transferring them to a large mixing bowl.
3. In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix well to create the dressing.
4. Add the finely chopped celery, red bell pepper, and red onion to the potatoes in the mixing bowl.
5. Pour the dressing over the potato mixture and gently fold everything together until well combined.
6. Garnish with fresh parsley and serve chilled or at room temperature.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 34 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from potatoes and vegetables.
• Provides healthy fats from mayonnaise, which can help with nutrient absorption.

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