Description
A creamy and tangy potato salad loaded with fresh ingredients, perfect for summer picnics and barbecues.
Ingredients
Scale
- 2 lbs of small red potatoes
- 1 cup of mayonnaise
- 2 tbsp of apple cider vinegar
- 2 tbsp of dijon mustard
- 1/2 cup of diced red onion
- 1/2 cup of diced celery
- 1/2 cup of chopped dill pickles
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
- Fresh dill for garnish (optional)
Instructions
- Start by washing the small red potatoes. Leave the skins on for a rustic feel and slice them into quarters.
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Once boiling, carefully add the chopped potatoes. Cook them until tender but not mushy, about 10-15 minutes. You can check them by piercing with a fork—you want them soft but firm.
- While the potatoes boil, prepare the dressing. In a large mixing bowl, combine the mayonnaise, apple cider vinegar, and dijon mustard. Whisk them together until smooth.
- Once the potatoes are cooked, drain them and let them cool for about 5 minutes. Then, add them to the bowl with the dressing.
- Toss the warm potatoes gently, ensuring they’re coated in the creamy mixture.
- Add in the diced red onion, diced celery, chopped dill pickles, and chopped hard-boiled eggs. Stir everything together carefully—you want the potatoes to remain intact while mixing.
- Season to taste with salt and pepper. Give it another gentle toss to combine all the flavors.
- Cover the bowl and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully.
- Before serving, sprinkle freshly chopped dill on top for a burst of color and flavor!
Notes
This salad pairs well with grilled meats and can be stored in an airtight container in the refrigerator for 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: potato salad, summer recipe, easy salad, creamy salad, vegan options