Description
A creamy and flavorful potato salad that evokes memories of summer barbecues and family gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 red onion, finely chopped
- 2 stalks celery, chopped
- 3–4 hard-boiled eggs, chopped
- 1/4 cup fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Boil the potatoes: Scrub and cut the Yukon Gold potatoes into bite-sized chunks. Place in a pot of salted water, bring to a boil, and simmer for about 12-15 minutes until tender.
- Prepare the dressing: Whisk together mayonnaise, Dijon mustard, salt, and pepper in a bowl.
- Chop the veggies: Finely dice red onion and celery; consider sautéing for added flavor.
- Hard-Boil the eggs: Boil eggs for 10-12 minutes, then transfer to ice water to cool. Peel and chop.
- Combine it all: Drain potatoes, let cool, and mix with dressing, celery, onions, eggs, and dill.
- Taste & adjust: Season with more salt, pepper, or mustard as desired.
- Chill out: Refrigerate for at least an hour before serving.
- Serve & enjoy: Present in a bowl, garnish if desired.
Notes
Allow flavors to meld by chilling before serving. Adjust ingredients based on personal preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: potato salad, side dish, summer recipes, family gatherings, comfort food