Ingredients
3 lbs Yukon Gold potatoes, peeled and cubed
1 cup high-quality mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
3 hard-boiled eggs, chopped
1 cup celery, finely diced
1/2 cup red onion, minced
1/4 cup fresh dill, chopped
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Instructions
Step 1: Place cubed potatoes in a large pot and cover with cold salted water; bring to a boil and cook for 10-15 minutes until fork-tender.
Step 2: Drain the potatoes and, while still warm, drizzle with apple cider vinegar and a pinch of salt. Let cool for 20 minutes.
Step 3: In a medium bowl, whisk together mayonnaise, Dijon mustard, salt, pepper, and smoked paprika.
Step 4: Add the chopped eggs, celery, red onion, and fresh dill to the dressing and stir to combine.
Step 5: Gently fold the dressing into the cooled potatoes until evenly coated.
Step 6: Transfer to a storage container and refrigerate for at least 2 hours before serving.
Notes
For the best flavor, make the potato salad a full 24 hours in advance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
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