Description
A nostalgic and flavorful potato salad featuring boiled Yukon Gold potatoes, creamy dressing, and fresh herbs.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup diced celery
- 1/2 cup finely chopped red onion
- 1/4 cup fresh dill (or your herb of choice)
- Salt and freshly cracked black pepper, to taste
- Paprika for serving
Instructions
- Wash the potatoes thoroughly and cut them into 1-inch cubes.
- Place potato cubes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and simmer until fork-tender, about 10 to 15 minutes.
- Drain the cooked potatoes and let them cool completely for about 30 minutes.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, diced celery, red onion, and herbs to the dressing. Gently fold together.
- Taste and adjust seasonings as needed.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
Always serve chilled for the best flavor. Consider making it a day ahead for even better results.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: potato salad, creamy salad, summer recipe, family gatherings, potluck dish