Description
This potato salad is a classic side dish that is creamy, tangy, and packed with flavor. It’s the perfect addition to any summer BBQ or picnic!
Ingredients
Scale
Potato Salad:
- 3 pounds Yukon Gold potatoes, peeled and cut into bite-sized chunks
- 1 tablespoon salt (for boiling water)
Dressing:
- 1 1/2 cups mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- 1/2 teaspoon paprika
Add-Ins:
- 1 cup celery, diced
- 1 cup red onion, finely diced
- 4 hard-boiled eggs, chopped
- 1/4 cup dill pickles, diced
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
- Paprika for garnish
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender. Drain and cool slightly.
- Make Dressing: In a bowl, whisk together mayonnaise, mustard, vinegar, sugar, celery seed, paprika, salt, and pepper.
- Combine Ingredients: Add potatoes, celery, onion, eggs, pickles, and dill to the dressing. Mix gently.
- Chill: Refrigerate for at least 2 hours to let flavors meld.
- Serve: Garnish with paprika before serving.
Notes
- For extra creaminess, mash some potato chunks.
- For a tangier flavor, add pickle juice.
- Can be made ahead up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg
