Description
This creamy potato salad is a delightful side dish, ideal for picnics and barbecues. Featuring tender potatoes, a tangy dressing, and a mix of crunchy vegetables, its easily customizable and sure to please a crowd. Enjoy it chilled or at room temperature!
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or red potatoes)
- 1 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of sugar
- 1 teaspoon of salt (adjust to taste)
- 1/2 teaspoon of black pepper
- 1/2 cup of celery, finely chopped
- 1/2 cup of red onion, finely chopped
- 1/2 cup of sweet pickles, chopped (or relish)
- 3 hard-boiled eggs, chopped
- 2 tablespoons of fresh dill, chopped (optional)
- Paprika for garnish (optional)
Instructions
- Wash the potatoes thoroughly under cold running water. Cut them into uniform chunks (1 to 1.5 inches). Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes until fork-tender. Drain and let cool for 10-15 minutes.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth. Adjust seasoning to taste.
- Once cooled, transfer potatoes to the dressing bowl. Gently fold in the potatoes. Add celery, red onion, sweet pickles, and chopped hard-boiled eggs. Mix until well coated.
- Cover the bowl and refrigerate for at least 1 hour (or longer for better flavor).
- Stir before serving. If too thick, add a splash of milk or more mayonnaise. Transfer to a serving dish, sprinkle with paprika, and serve cold or at room temperature.
Notes
- Customize the salad by adding ingredients like bacon, green onions, or bell peppers for extra flavor and crunch.
- For best results, let the salad chill for several hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes