Potato Salad

SideStovetop35 minServes 6VegetarianGluten-free

Ingredients

• 2 lb potatoes, cubed
• 3 hard-boiled eggs, chopped
• 2 celery stalks, diced
• 2/3 cup mayonnaise
• 1 tbsp mustard
• 1 tbsp vinegar

Amounts are scaled from the original 6 servings; cooking times may change for bigger batches.

Steps

1. Cover the potatoes with cold salted water, bring to a boil and cook 10-12 minutes until just tender. Drain.
2. Toss the warm potatoes with the vinegar and cool 15 minutes.
3. Mix mayonnaise and mustard, then fold in potatoes, eggs and celery.
4. Chill before serving and keep refrigerated.

Swaps

• Plain Greek yogurt can replace some or all of the mayonnaise.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

Check what you're missing in Crave