Description
A classic, comforting, and easy-to-make old-fashioned potato salad recipe perfect for any gathering.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, scrubbed clean
- 1/2 cup mayonnaise (full-fat recommended)
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1 tablespoon finely chopped fresh dill (or 1 teaspoon dried dill)
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 2 hard-boiled eggs, cooled and chopped
- Salt and freshly ground black pepper to taste
- Optional garnish: extra dill sprigs, paprika
Instructions
- 1. Prepare the Potatoes: Place whole, unpeeled potatoes in a large pot, cover with cold salted water, and boil until tender.
- 2. Cool and Peel: Drain and cool potatoes slightly. Peel if desired, or leave skins on.
- 3. Cut the Potatoes: Cut cooled potatoes into bite-sized chunks.
- 4. Make the Dressing: Whisk together mayonnaise, Dijon mustard, white vinegar, and dill in a separate bowl.
- 5. Add Aromatics and Eggs: Add chopped red onion, celery, and hard-boiled eggs to the potato bowl.
- 6. Combine and Season: Pour dressing over ingredients. Gently fold to combine. Season generously with salt and pepper.
- 7. Chill: Cover and refrigerate for at least 1 hour to allow flavors to meld.
Notes
Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. Potato salad is best served cold and is not typically reheated.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300 kcal (per serving, estimate)
- Sugar: Approx. 3-5g (per serving, estimate)
- Sodium: Approx. 300-500mg (per serving, estimate, depending on salt added)
- Fat: Approx. 15-20g (per serving, estimate)
- Carbohydrates: Approx. 25-30g (per serving, estimate)
- Fiber: Approx. 2-3g (per serving, estimate)
- Protein: Approx. 4-6g (per serving, estimate)