Description
A creamy and zesty potato salad that brings comfort to gatherings, perfect for summer barbecues and family picnics.
Ingredients
Scale
- 2 pounds of Yukon Gold potatoes
- 1 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 cup of celery, finely chopped
- 1/2 cup of red onion, finely diced
- 1/2 cup of dill pickles, chopped
- 3 hard-boiled eggs, chopped
- Salt and black pepper, to taste
- Fresh dill or parsley, for garnish
Instructions
- Cook the Potatoes: Wash the Yukon Gold potatoes under cold water and cut them into roughly 1-inch chunks. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 12-15 minutes, until fork-tender. Drain and let cool for 20 minutes.
- Assemble the Dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar. Stir until creamy and season with salt and pepper.
- Combine All Ingredients: Fold in the celery, red onion, and dill pickles into the dressing. Add cooled potatoes gently to avoid mashing. Finally, fold in chopped hard-boiled eggs.
- Chill and Serve: Cover with plastic wrap and refrigerate for at least an hour. Before serving, taste and adjust seasoning, then garnish with fresh dill or parsley.
Notes
Potato salad can be made a day in advance, as it tastes better the next day. Store in an airtight container and stir before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: potato salad, summer recipe, barbecue, picnic, side dish