Potato Salad Recipe
This classic potato salad recipe features tender Yukon Gold potatoes, crunchy vegetables, and a perfectly balanced creamy dressing. Make it ahead for even better flavor – an ideal side dish for barbecues, potlucks, or family dinners that's both simple to prepare and guaranteed to impress your guests.
Ingredients
- 2 pounds Yukon Gold potatoes
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup diced celery
- 1/2 cup finely diced red onion
- 3 hard-boiled eggs, chopped
- 1/4 cup chopped fresh dill
- 1/4 cup diced dill pickles
- 1 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
Instructions
- Wash potatoes and cut into 3/4-inch cubes (peeling optional). Place in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt.
- Bring to a boil, reduce heat, and simmer for 10-15 minutes until fork-tender but still firm. Drain thoroughly and cool for 15-20 minutes.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, celery seed, garlic powder, salt, pepper, and paprika until smooth.
- Add cooled potatoes, celery, red onion, dill, chopped eggs, and pickles to the dressing. Gently fold until evenly coated.
- Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to meld.
- Before serving, gently stir the potato salad and adjust seasoning if needed. Garnish with additional paprika and fresh dill.
Notes
For the best potato salad recipe results, start potatoes in cold water for even cooking and cool them completely before adding dressing to prevent a watery salad. Try adding crispy bacon bits and cheddar cheese for a loaded baked potato variation.
Nutrition: Per serving: 230 calories, 15g fat, 21g carbohydrates, 3g protein, 450mg sodium, 2g fiber, 4g sugar