Description
This classic All-American Potato Salad is a must-have at any summer gathering. Creamy mayo, tangy mustard, and crunchy celery make this side dish a crowd-pleaser.
Ingredients
Scale
Potato Salad:
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon celery seed
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped dill pickles or sweet pickles
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- Salt and black pepper to taste
- Paprika for garnish
Instructions
- Cook Potatoes: Place potatoes in a large pot, cover with salted water, boil until fork-tender, then drain and cool.
- Prepare Eggs: Boil eggs, cool, peel, and chop.
- Make Dressing: Whisk together mayo, mustard, vinegar, celery seed, salt, and pepper.
- Combine Ingredients: Mix potatoes, eggs, celery, pickles, onion, and dill with the dressing.
- Chill and Serve: Refrigerate for at least 1 hour, then garnish with paprika before serving.
Notes
- Best served cold or at room temperature.
- You can make this salad a day ahead for even better flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
