Description
This creamy potato salad features tender potatoes mixed with a tangy dressing, crunchy vegetables, and hard-boiled eggs, making it a perfect side dish for picnics and gatherings. Enjoy its delightful flavors chilled or at room temperature!
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
- Wash the potatoes thoroughly under cold running water. Peel if desired, then cut into uniform 1-inch chunks. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes until fork-tender. Drain and let cool for 10-15 minutes.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth and adjust seasoning to taste.
- Once the potatoes have cooled, transfer them to the bowl with the dressing. Gently fold the potatoes into the dressing. Add celery, red onion, sweet pickles, and chopped hard-boiled eggs. If using, add fresh dill and fold until evenly coated.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow flavors to develop.
- After chilling, stir the salad. If too thick, add a splash of milk or more mayonnaise. Adjust seasoning if needed. Transfer to a serving dish, sprinkle with paprika, and garnish with fresh dill if desired. Serve chilled or at room temperature.
Notes
- For a smoother texture, peel the potatoes before cooking.
- Feel free to customize the salad by adding other ingredients like bell peppers or bacon.
- This salad is best enjoyed fresh but can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes