Potato Salad
A creamy, comforting potato salad that's perfect for any gathering, balancing tender potatoes with fresh herbs and tangy dressing.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or red potatoes waxy potatoes hold their shape best
- 3/4 cup mayonnaise creates that classic creamy base; substitute: Greek yogurt for a lighter option
- 2 tablespoons Dijon mustard adds gentle heat and depth; substitute: whole grain mustard for texture
- 2 stalks celery, finely diced adds crunch and freshness
- 1/3 cup red onion, finely chopped sharp, crunchy bite; soak in cold water for milder flavor
- 2 tablespoons fresh dill, chopped bright herbal lift; alternative: parsley for milder taste
- 1 tablespoon apple cider vinegar or lemon juice the acid that balances richness
- 1 teaspoon sea salt taste and adjust
- 1/2 teaspoon freshly ground black pepper taste and adjust
- 1/4 cup sweet pickles, chopped (optional) for tang and personality
- 1 tablespoon pickle juice (optional) for tang and personality
Instructions
Preparation
- Wash and cut potatoes into even bite-sized chunks so they cook uniformly. Place in a pot and cover with cold water; add a pinch of salt.
- Bring to a simmer over medium heat and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- While potatoes cook, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a large bowl.
Mixing
- Fold in chopped celery, red onion, chopped eggs, and dill to the dressing.
- Add warm potatoes to the bowl and gently toss until every piece is coated.
Chilling
- Taste and adjust with more salt, pepper, or pickle juice if desired. Cover and chill for at least 30 minutes.
Serving
- Before serving, garnish with paprika and extra dill.
Notes
For a lighter version, replace half the mayo with Greek yogurt. To make it vegan, use vegan mayo and omit the eggs.