Potato Salad
A creamy and flavorful potato salad made with fresh ingredients, perfect for picnics and gatherings.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or red potatoes For their buttery texture.
- 4 pieces hard-boiled eggs Adds creaminess and richness.
- 1 cup diced celery Provides crunch and freshness.
- 1/2 cup finely chopped red onion For a slight bite.
Dressing Ingredients
- 2 tablespoons Dijon mustard For a tangy kick.
- 1 cup mayonnaise To bind it all together.
- 2 tablespoons apple cider vinegar Enhances the flavors.
- To taste salt and black pepper Essential for overall seasoning.
- 1/4 cup chopped fresh dill Adds an aromatic flavor.
Instructions
Preparation
- Scrub, peel, and cut the potatoes into one-inch cubes. Place the cubes into a large pot and cover them with cold water.
- Bring the pot to a boil over medium-high heat. Reduce to a simmer and cook the potatoes for about 10 to 15 minutes until they are firm-tender.
- Drain the cooked potatoes and set them aside to cool.
Egg Preparation
- Hard-boil the eggs by placing them in a pot, covering with cold water, and bringing it to a boil. Once boiling, cover and remove from heat, allowing to steep for 10-12 minutes.
- Transfer the eggs to a bowl of ice water to cool, then peel and chop them.
Assembling the Salad
- In a large mixing bowl, combine the cooled potatoes, chopped onions, celery, and chopped eggs.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar. Pour the dressing over the potato mixture and fold gently.
- Season with salt, pepper, and fresh dill to taste before serving.
Notes
Potato salad is best stored in the refrigerator for up to three days. Add fresh herbs just before serving to maintain their color. Avoid reheating to preserve texture.