Description
A classic, creamy potato salad made with tender Yukon Gold potatoes, tangy mustard and vinegar, crunchy celery and onion, chopped eggs, dill pickles, and fresh dill. Chill for best flavor and serve cold as a picnic-perfect side dish.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 stalks celery, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup dill pickles, chopped
- 2 hard-boiled eggs, chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped
Instructions
- Gather tools: Prepare a large pot, mixing bowls, knife, strainer, and rubber spatula.
- Make dressing: In a small bowl whisk together 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
- Cook potatoes: Fill a large pot with water, add a pinch of salt, bring to a gentle boil, add the 2 pounds cubed Yukon Gold potatoes, and cook about 10 minutes until just tender when pierced with a fork.
- Drain and cool slightly: Drain potatoes in a strainer and let them sit until slightly warm but not hot.
- Toss with dressing: While still slightly warm, transfer potatoes to a mixing bowl and gently toss with the prepared dressing so the potatoes absorb the flavors.
- Fold in mix-ins: Gently fold in 2 chopped hard-boiled eggs, 2 finely chopped celery stalks, 1/4 cup finely diced red onion, 1/4 cup chopped dill pickles, and 1 tablespoon chopped fresh dill until evenly coated, being careful not to overmix.
- Chill: Refrigerate the potato salad for at least 2 hours to let flavors meld, or overnight for best results.
- Finish and serve: Before serving, taste and adjust seasoning with a little extra salt, pepper, or a squeeze of lemon if desired. Garnish with additional dill or a dusting of paprika.
Notes
- Salt the boiling water to season potatoes from the inside out.
- Use Yukon Gold or red potatoes to keep chunks intact and provide a buttery flavor.
- Add dressing while potatoes are still warm for better absorption of flavors.
- Chill for at least 2 hours; the salad tastes best the next day.
Nutrition
- Serving Size: 1 cup (about 170 g)
- Calories: 280
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: potato salad, creamy potato salad, classic potato salad, picnic side, summer salad, make-ahead salad