Description
A delightful and creamy potato salad, perfect for summer barbecues and family gatherings, featuring small red potatoes and crunchy vegetables.
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. Keep the skins on for extra flavor and texture, then slice them into quarters.
- Fill a large pot with water, add a pinch of salt, and bring it to a boil. Once boiling, toss in the potatoes and cook them until tender, about 10-15 minutes.
- While the potatoes are boiling, prepare the dressing. In a large mixing bowl, combine the mayonnaise, apple cider vinegar, and dijon mustard. Whisk until smooth and creamy.
- After the potatoes finish cooking, drain them and let them cool for about 5 minutes.
- Add the warm potatoes to the dressing and toss gently to coat them thoroughly.
- Next, mix in the diced red onion, diced celery, chopped dill pickles, and the chopped hard-boiled eggs.
- Season the salad with salt and pepper to taste. Give it another gentle toss to ensure everything is well combined.
- Cover the bowl and refrigerate the potato salad for at least 30 minutes.
- Before serving, garnish your salad with fresh dill to add a touch of color and a hint of extra flavor.
Notes
Make a day ahead for better flavor integration. Can substitute dijon with yellow mustard.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg
Keywords: potato salad, summer salad, picnic food, side dish, barbecue