Our picnic classic has carrots for a bright, kid-friendly twist.
1 1/2 pounds new potatoes (red and/or white), unpeeled, or baking potatoes, peeled
1 teaspoon Dijon mustard
3 tablespoons lemon juice
Salt and freshly ground black pepper
1/2 cup mayonnaise
1 cup finely chopped celery
1/2 cup finely chopped carrots
How to Make It
Bring a large pot of water to a boil. Add the potatoes and cook over moderate heat for 15 to 20 minutes, or until tender. Drain and let cool.
In a serving bowl, mix the Dijon mustard, lemon juice, and salt and pepper; stir in mayonnaise. Cut the potatoes into chunks and add to serving bowl. Gently mix in celery and carrots. Taste for seasoning, adding more mayo, salt, or pepper as desired.
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