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–+ servings

The BEST Potato Salad Recipe

A creamy and flavorful potato salad that's perfect for picnics and barbecues.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 2 pounds Yukon Gold potatoes peeled and diced
Dressing
  • 1 cup mayonnaise preferably homemade
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Vegetables
  • 1 cup celery chopped
  • 1 cup red onion finely chopped
  • 1 cup sweet pickles chopped
  • 3 large hard-boiled eggs chopped
Herbs
  • 1/4 cup fresh dill chopped
  • 1/4 cup green onions sliced

Method
 

Cook the Potatoes
  1. Place diced potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
  2. Drain the potatoes and let them cool for a few minutes.
Prepare the Dressing
  1. In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
Combine Ingredients
  1. In a large bowl, combine the cooled potatoes, celery, red onion, sweet pickles, hard-boiled eggs, dill, and green onions.
  2. Pour the dressing over the potato mixture and gently fold until well combined.
Chill and Serve
  1. Cover the potato salad and refrigerate for at least 1 hour before serving to allow flavors to meld.
  2. Serve chilled and enjoy!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 38gProtein: 6gFat: 16gSaturated Fat: 2gFiber: 3gSugar: 2g

Notes

For best flavor, make the potato salad a day in advance.

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