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–+ servings

potato salad recipe

A classic creamy potato salad perfect for picnics and barbecues.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 pounds potatoes Yukon Gold or red potatoes work well
  • 1 cup mayonnaise or Greek yogurt for a lighter option
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 cup celery chopped
  • 1 cup red onion finely chopped
  • 1 cup hard-boiled eggs chopped
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 2 tablespoons fresh dill chopped, optional

Method
 

Prepare the Potatoes
  1. Wash and peel the potatoes, then cut them into bite-sized cubes.
  2. Place the potato cubes in a large pot and cover with water. Add a pinch of salt.
  3. Bring to a boil and cook for about 15-20 minutes, or until fork-tender. Drain and let cool.
Make the Dressing
  1. In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
Combine Ingredients
  1. Once the potatoes are cool, add them to the bowl with the dressing.
  2. Add the chopped celery, red onion, and hard-boiled eggs. Gently mix until everything is coated.
  3. If using, fold in the fresh dill.
Chill and Serve
  1. Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  2. Serve chilled and enjoy!

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Potato salad can be made a day in advance and stored in the refrigerator. Adjust seasoning to taste before serving.

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