Description
This classic potato salad is creamy, tangy, and packed with just the right amount of crunch, making it the perfect side dish for picnics, BBQs, or any gathering. Quick to prepare and endlessly adaptable, it’s a crowd-pleaser that comes together in just 20 minutes.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes (about 900g)
- 2/3 cup mayonnaise (160g)
- 1 tablespoon Dijon mustard (15g)
- 1 tablespoon apple cider vinegar (15ml)
- 2 celery stalks, finely chopped
- 1/4 cup red onion, finely chopped (40g)
- 2 large hard-boiled eggs, peeled and chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt (about 1 teaspoon, to taste)
- Black pepper (about 1/2 teaspoon, to taste)
- Paprika, for garnish
- Optional: 1-2 tablespoons pickle relish
- Optional: Chopped green onions or chives
- Optional: Diced bell pepper
Instructions
- Scrub potatoes and peel if desired. Cut into 1-inch bite-sized chunks.
- Place potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt (about 1 teaspoon).
- Bring to a boil over high heat, then reduce to medium and simmer for 8–10 minutes, until fork-tender but not mushy.
- Drain potatoes well using a colander. While still warm, transfer to a large mixing bowl.
- Sprinkle with apple cider vinegar and gently toss. Let cool for 5 minutes.
- In a small bowl, whisk together mayonnaise, Dijon mustard, salt, and black pepper. Add relish or extra herbs if using.
- Finely chop celery, red onion, and hard-boiled eggs. Add to cooled potatoes along with dill and any other add-ins.
- Add dressing to potatoes and gently fold together with a spatula or wooden spoon. Add more mayo or a splash of milk if salad seems dry.
- Cover and refrigerate for at least 30 minutes for flavors to meld, or serve immediately if needed.
- Just before serving, sprinkle with paprika and extra dill if desired. Taste and adjust seasonings as needed.
Notes
For best results, dress potatoes while warm and chill before serving. Adjust mayo and seasoning to taste. To make it vegan, use vegan mayo and omit eggs. For extra flavor, add pickle relish or fresh herbs. Avoid overcooking potatoes to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 13
- Saturated Fat: 2
- Carbohydrates: 29
- Fiber: 3
- Protein: 5
Keywords: potato salad, classic potato salad, easy potato salad, homemade potato salad, picnic side dish, BBQ side, summer salad, gluten-free, creamy potato salad