Description
A nostalgic creamy potato salad that brings summer picnics and family gatherings to life with its rich texture and zesty flavor.
Ingredients
Scale
- 2 pounds potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced red onion
- 1/2 cup chopped celery
- 1/2 cup chopped dill pickles
- 1 tablespoon fresh dill (optional)
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let cool completely.
- Prepare the cooled potatoes by peeling and chopping them into bite-sized pieces.
- Craft the dressing by mixing the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl until smooth.
- Combine the chopped potatoes with the diced red onion, celery, and pickles in a large bowl.
- Gently mix the ingredients until the potatoes are evenly coated in the dressing.
- Adjust the seasoning if necessary and fold in fresh dill if using.
- Chill the potato salad in the refrigerator for at least 1 hour before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Add a little extra mayonnaise if the salad becomes dry when serving leftovers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg