Description
This creamy potato salad is a delightful side dish, ideal for barbecues and picnics. Featuring tender potatoes, a tangy dressing, and crunchy vegetables, its easy to make and tastes even better when chilled. Perfect for gatherings, this crowd-pleaser is sure to impress!
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or red potatoes)
- 1 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of sugar
- 1 teaspoon of salt (adjust to taste)
- 1/2 teaspoon of black pepper
- 1/2 cup of celery, finely chopped
- 1/2 cup of red onion, finely chopped
- 1/2 cup of sweet pickles, chopped (or relish)
- 3 hard-boiled eggs, chopped
- 2 tablespoons of fresh dill, chopped (optional)
- Paprika for garnish (optional)
Instructions
- Start by washing the potatoes thoroughly under cold running water to remove any dirt or debris. Scrub them gently with a vegetable brush.
- Peel the potatoes if you prefer a smoother texture, or leave the skins on for added flavor and nutrients.
- Cut the potatoes into uniform chunks, about 1 to 1.5 inches in size.
- Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the potatoes simmer for about 10-15 minutes, or until fork-tender.
- Drain the potatoes in a colander and let them cool for a few minutes.
- In a large mixing bowl, combine 1 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, 1 teaspoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Whisk the ingredients together until smooth and well combined. Adjust seasoning if necessary.
- Once the potatoes have cooled to room temperature, add them to the bowl with the dressing. Gently fold the potatoes into the dressing.
- Add the finely chopped celery, red onion, sweet pickles, and chopped hard-boiled eggs. If using fresh dill, add that too!
- Gently mix everything together until well coated with the dressing.
- Cover the bowl with plastic wrap or transfer the potato salad to an airtight container.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
- When ready to serve, give the potato salad a gentle stir. If it seems thick, add a splash of milk or more mayonnaise to loosen it up.
- Transfer the salad to a serving dish and sprinkle paprika on top for garnish, if desired.
- Enjoy your creamy potato salad as a side dish at barbecues, picnics, or family gatherings.
Notes
- For best flavor, prepare the salad a day in advance.
- Feel free to customize with additional ingredients like bell peppers or bacon.
- Prep Time: 20 minutes
- Cook Time: 15 minutes