Description
A comforting and creamy classic potato salad, perfect for summer gatherings and picnics.
Ingredients
Scale
- 2 pounds Potatoes (preferably Yukon Gold or Red)
- 1 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 2 tablespoons Apple Cider Vinegar
- 2 stalks Celery, diced
- 1 small Red Onion, finely chopped
- 1 cup Dill Pickles, chopped
- Fresh Dill (optional, for garnish)
- Salt and Pepper (to taste)
Instructions
- Boil the Potatoes: Scrub the potatoes, cut them into 1-inch cubes, and boil with a pinch of salt for 10-15 minutes until fork-tender.
- Drain and Cool: Drain the potatoes and let them cool for about 10 minutes.
- Make the Dressing: In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper, whisking until smooth.
- Mix It All Together: Toss the cooled potatoes with the dressing, ensuring everything is coated.
- Add the Crunch: Stir in celery, red onions, and dill pickles.
- Chill Out: Cover the salad and refrigerate for at least an hour before serving.
- Serve and Enjoy: Adjust seasoning if necessary and serve chilled.
Notes
Potato salad tastes best after chilling to allow flavors to meld. Feel free to customize with your favorite ingredients and herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: potato salad, side dish, summer recipe, barbecue, picnic