Description
This potato salad recipe is a classic side dish perfect for picnics, barbecues, or as a comforting accompaniment to any meal. Creamy Yukon Gold potatoes are mixed with a tangy mayonnaise-Dijon dressing and crunchy vegetables for a deliciously fresh flavor.
Ingredients
Scale
Potato Salad:
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 3 celery stalks, finely chopped
- 1/2 cup red onion, finely chopped
- 4 hard-boiled eggs, chopped
- 2 tablespoons fresh dill, chopped (optional)
- Paprika for garnish (optional)
Instructions
- Cook Potatoes: Place the chopped potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender. Drain and let cool slightly.
- Make Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, garlic powder, salt, and pepper.
- Combine Ingredients: Add cooled potatoes, celery, red onion, eggs to the bowl. Gently fold to combine. Add dill if using.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with paprika before serving.
Notes
- For extra tang, substitute half the mayonnaise with sour cream or Greek yogurt.
- This salad can be made a day ahead and kept refrigerated.
- Yukon Gold potatoes are recommended for the best texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
