Farmer's Table Russet Salad
This classic Russet Potato Salad is creamy, comforting, and perfect for spring picnics, BBQs, or an easy weeknight side. Made with simple ingredients and a touch of Dijon and vinegar for zing, it's a timeless crowd-pleaser that’s easy to prep ahead.
Ingredients
2 lbs Russet potatoes, peeled and cut into 1-inch chunks
3 large eggs
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/3 cup finely chopped celery
1/4 cup finely chopped red onion
Salt and pepper, to taste
Optional: 1 tbsp chopped fresh parsley or dill, for garnish
Directions
Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
While the potatoes cook, place eggs in a small saucepan, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10 minutes. Cool, peel, and chop.
In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper.
Add cooked potatoes, chopped eggs, celery, and red onion to the bowl. Gently toss to coat.
Taste and adjust seasoning. Chill for at least 30 minutes before serving. Garnish with parsley or dill if desired.
