Ingredients
2 pounds baby potatoes (or Yukon Gold potatoes)
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 cup celery, diced
1/2 cup red onion, finely chopped
1/2 cup dill pickles, diced
1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
4 hard-boiled eggs, chopped (optional)
Instructions
Step 1: Cook the Potatoes. Bring a large pot of salted water to a boil. Cut baby potatoes in half (or quarters if larger) and add them to the boiling water. Boil for about 10-15 minutes, or until fork-tender but still firm. Drain and let cool completely.
Step 2: Prepare the Dressing. In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined.
Step 3: Combine All Ingredients. Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold in the diced celery, red onion, dill pickles, and fresh dill. If using, fold in the chopped hard-boiled eggs.
Step 4: Chill and Serve. Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, taste and adjust seasoning if necessary. Serve chilled.
Notes
For best flavor, make this potato salad at least 2 hours in advance or even overnight to allow the flavors to fully meld. This also ensures the potatoes absorb all the delicious dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 65mg
Keywords: potato salad, creamy potato salad, classic potato salad, side dish, picnic food, summer recipe
