Description

This Best Potato Salad Recipe is a classic side dish perfect for picnics or summer gatherings. Creamy and flavorful, it features tender Yukon Gold potatoes mixed with a savory dressing and crunchy vegetables.

Ingredients

Potato Salad:

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup finely chopped celery
½ cup finely chopped red onion
3 hard-boiled eggs, chopped
2 tablespoons chopped fresh dill (optional)

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Instructions

Cook Potatoes: Place potatoes in a large pot, cover with cold water, bring to a boil, then simmer for 10-12 minutes until tender. Drain and cool slightly.
Prepare Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
Combine Ingredients: Add potatoes, celery, red onion, and eggs to the dressing. Gently stir to coat evenly. Fold in dill if desired.
Chill and Serve: Refrigerate for at least 1 hour to blend flavors. Serve chilled.

Notes

You can use red potatoes instead of Yukon Gold for a firmer texture.
For a tangier taste, increase mustard or add pickle juice.