Description
A classic creamy potato salad that’s perfect for summer picnics and gatherings, bringing together robust flavors and delightful textures.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes (peeled and diced)
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup celery (diced)
- 1/2 cup red onion (diced)
- 1/2 cup dill pickles (diced)
- Salt and pepper to taste
- 2 hard-boiled eggs (chopped, optional)
- Fresh herbs (e.g., dill or parsley) for garnish
Instructions
- Boil the potatoes in salted water until fork-tender, about 10-15 minutes.
- Prepare the dressing by whisking together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Chop the celery, red onion, and dill pickles.
- Cool the potatoes on a baking sheet to prevent a soupy salad.
- Combine the cooled potatoes with the dressing and diced vegetables.
- Taste and adjust seasoning as needed.
- Garnish the salad with fresh herbs before serving.
Notes
Let the salad sit in the fridge for at least 30 minutes before serving to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: potato salad, creamy salad, summer picnic, side dish, barbecue favorite