Description
A classic American potato salad that is creamy, tangy, and perfect for any gathering.
Ingredients
Scale
- 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 with cold water. Bring to a boil over medium-high heat and cook until 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 are cool, add them to the bowl with the dressing. Gently fold in the celery, red onion, chopped hard-boiled eggs, and sweet pickle relish. If using, add the fresh dill.
- Mix until all ingredients are well combined. Taste and adjust seasoning if necessary.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add diced bell peppers or chopped green onions for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg