Description
This All-American Potato Salad is a creamy, tangy classic made with tender potatoes, eggs, and a flavorful dressing—perfect for picnics, cookouts, and family gatherings.
Ingredients
- 3 lbs Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes
- 4 large eggs, hard-boiled and chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup dill pickles, finely diced
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely diced
- 2 green onions, sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
- Paprika, for garnish
Instructions
1. Bring a large pot of salted water to a boil. Add diced potatoes and cook for 10–12 minutes until fork-tender, then drain and cool slightly
2. Peel and chop the hard-boiled eggs while the potatoes are cooking
3. In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper until smooth
4. Add the cooled potatoes, eggs, celery, red onion, green onions, pickles, and dill to the bowl and gently toss to coat
5. Cover and refrigerate for at least 1 hour to allow flavors to meld
6. Before serving, sprinkle with paprika and additional dill if desired
Notes
Add a splash of pickle juice for extra tangy flavor
Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier result
Chilling overnight enhances the flavor and makes it ideal for meal prep
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg