Description
A nostalgic and comforting creamy potato salad that’s perfect for any occasion.
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or red)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup chopped dill pickles
- 2 hard-boiled eggs, chopped
- Fresh dill for garnish (optional)
Instructions
- Boil the potatoes. Scrub them under cold water, chop into bite-sized pieces, and cover with water in a large pot with a pinch of salt.
- Cook to perfection by boiling, then reducing to a simmer for about 10-15 minutes until fork-tender.
- Drain and cool the potatoes, keeping them warm but not hot.
- Make the dressing by combining mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper in a large mixing bowl.
- Combine the cooled potatoes with the dressing and add in red onion, celery, dill pickles, and chopped eggs.
- Chill covered in the refrigerator for at least 30 minutes before serving.
- Serve and garnish with fresh dill if desired.
Notes
You can mix and match ingredients based on your preferences, such as adding crumbled bacon or using vegan mayonnaise.
- 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: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: potato salad, creamy salad, summer side dish, picnic salad, classic recipe