This classic creamy potato salad recipe is a must-have for any gathering, combining tender potatoes with a rich, creamy dressing. Perfect for BBQs, picnics, or as a comforting side dish, it's a timeless favorite that's sure to please everyone.
2poundsYukon Gold potatoespeeled and cut into 1-inch pieces
1cupmayonnaise
2tablespoonsapple cider vinegar
1tablespoonmustardyellow or Dijon
1teaspoonsalt
1/2teaspoonblack pepper
1/2cupfinely chopped celery
1/4cupfinely chopped red onion
2hard-boiled eggschopped
2tablespoonsfresh dillchopped (optional)
Instructions
Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender, about 10 minutes. Drain and let cool slightly.
In a large mixing bowl, combine mayonnaise, apple cider vinegar, mustard, salt, and pepper. Mix well.
Add the slightly cooled potatoes to the dressing along with celery, red onion, and hard-boiled eggs. Gently fold until all ingredients are well coated with the dressing.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, garnish with fresh dill if using. Adjust seasoning with salt and pepper to taste.
Notes
For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Feel free to add additional ingredients such as crispy bacon, capers, or pickles for extra flavor and texture.
Potato salad can be made up to 2 days in advance. Keep refrigerated and stir well before serving.
If serving outdoors, remember to keep the salad cool to ensure food safety.