Description
A creamy, tangy potato salad that brings everyone together, perfect for summer BBQs and family gatherings.
Ingredients
Scale
- 3 lbs Yukon Gold Potatoes, cubed
- 1 cup mayonnaise
- 1/4 cup Dijon Mustard
- 2 tbsp Lemon Juice
- 1 cup Celery, chopped
- 1/2 cup Red Onion, finely chopped
- 1/4 cup Fresh Dill, chopped
- Salt and Pepper, to taste
Instructions
- Prep the Potatoes: Wash and cut potatoes into equal-sized chunks, about 1–2 inches.
- Boil the Potatoes: Place potatoes in a pot, cover with cold water, add salt, and bring to a boil. Cook for 12–15 minutes until tender.
- Cool the Potatoes: Drain and let cool on a counter.
- Make the Dressing: In a bowl, mix mayo, Dijon mustard, lemon juice, salt, and pepper.
- Chop the Veggies: Finely chop celery, red onion, and dill.
- Combine: Fold cooled potatoes into the dressing with chopped veggies.
- Taste Test: Adjust seasoning as needed.
- Chill: Cover and chill for at least 1 hour.
- Serve: Toss before serving, garnish with fresh dill.
Notes
This dish tastes better if made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: potato salad, summer recipes, BBQ side dish, creamy potato salad, family recipes