Description
A classic American potato salad recipe that is creamy, tangy, and perfect for picnics and barbecues.
Ingredients
- 2 pounds of Yukon Gold potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1/4 cup sweet pickle relish
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Place the diced potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook until the potatoes are tender, about 10-15 minutes. Drain and let cool.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until smooth.
- Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold to coat the potatoes evenly.
- Add the chopped celery, red onion, hard-boiled eggs, and sweet pickle relish to the potato mixture. Stir gently until well combined.
- If using, fold in the chopped dill for added flavor.
- Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a tangier flavor, add more apple cider vinegar or a squeeze of lemon juice.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version of the dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg