Description

This Red Potato Salad combines creamy red potatoes, crunchy veggies, and a tangy, herbed dressing for a vibrant, crowd-pleasing side perfect for picnics or dinners.

Ingredients

2 pounds red potatoes, cut into bite-sized pieces
2 celery stalks, diced
1/2 small red onion, finely diced
2 tablespoons fresh dill, finely chopped
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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Instructions

Slice red potatoes into bite-sized pieces and place in a large pot with salted cold water. Bring to a gentle boil and simmer for 12–15 minutes until fork-tender. Drain and let cool.
Dice celery and red onion, and finely chop fresh dill. Set aside.
In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Adjust seasoning to taste.
Add cooled potatoes to the bowl and gently fold in celery, red onion, and dill. Stir carefully to avoid breaking the potatoes. Chill for at least one hour before serving.

Notes

Garnish with extra dill, chives, or smoked paprika for color and flavor.
Pairs well with grilled meats, summer vegetables, or as a picnic side.
Serve in lettuce cups, mason jars, or atop a veggie-lined platter for a creative touch.
Store in the fridge for up to 3 days; flavors improve with time.
Do not freeze; best enjoyed fresh or chilled.
Serve cold or at room temperature—no reheating necessary.
Customize with add-ins like chopped eggs, green beans, peas, or roasted red peppers.