Classic Potato Salad
A delightful and nostalgic potato salad made with tender Yukon Gold potatoes and a creamy dressing, perfect for picnics and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
- Optional: hard-boiled eggs, sliced
Instructions
- Cook the potatoes: Wash potatoes thoroughly, cut into chunks, and boil in salted water.
- Boil and drain: Simmer until fork-tender, then drain and cool.
- Prepare the dressing: Mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Combine ingredients: Add cooled potatoes, celery, red onion, and dill to the dressing.
- Chill and ready to serve: Refrigerate for at least 1 hour before serving.
Notes
Feel free to customize with additional herbs or spices according to your taste. For a vegan version, substitute mayonnaise with chickpea mayo and omit hard-boiled eggs.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
Keywords: potato salad, side dish, summer recipes, BBQ, family recipes