Description
This classic potato salad is the perfect side dish for summer barbecues, picnics, or family gatherings. Creamy and tangy with a delightful crunch from celery and sweet pickles, this dish brings everyone together. With its vibrant colors and rich flavors, it’s not only visually appealing but also easy to prepare for any skill level in the kitchen. Serve it chilled alongside your favorite grilled meats and watch it disappear!
Ingredients
Scale
- 2 pounds waxy potatoes (e.g., Yukon Gold or red)
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 cup finely diced celery
- 1/2 cup chopped green onions (about 4 stalks)
- 3 hard-boiled eggs, chopped
- 1/2 cup dill pickles, finely chopped
- 2 tablespoons fresh dill (or 1 tablespoon dried dill)
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
- Hard-boil eggs by covering them with cold water in a pot. Bring to a boil, cover, remove from heat, and let sit for 12 minutes before cooling under cold running water. Peel and chop the eggs.
- In a large bowl, combine cooled diced potatoes with celery, green onions, pickles, and hard-boiled eggs. Be gentle to avoid mashing the potatoes.
- In a separate bowl, whisk together mayonnaise, mustard, fresh dill (or dried), salt, and pepper until smooth. Pour over the potato mixture and fold gently until well-coated.
- Cover and chill in the fridge for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg