Description
A hearty and flavorful potato salad that’s perfect for gatherings, combining creamy potatoes with zesty mustard for a nostalgic dish.
Ingredients
Scale
- 3 pounds Yukon Gold or red potatoes
- 1/2 cup yellow mustard
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 cup celery, diced
- 1/2 cup red onion, diced
- 4 hard-boiled eggs, chopped
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes: Start by scrubbing the potatoes under running water until clean, then cut them into 1-inch cubes. Boil in salted water until fork-tender, about 10-12 minutes.
- Drain and cool the potatoes completely. Spread them on a baking sheet to cool faster.
- Mix the dressing: In a large bowl, whisk together yellow mustard, mayonnaise, apple cider vinegar, salt, and pepper until smooth.
- Taste and adjust the dressing as needed.
- Combine ingredients: Add the cooled potatoes, celery, red onion, and hard-boiled eggs to the dressing.
- Toss gently to combine the ingredients without mashing the potatoes.
- Add fresh dill and fold gently once more.
- Refrigerate the salad for at least an hour or overnight to let flavors meld.
- Serve with extra dill or pepper on top for garnish.
Notes
For a vegan option, substitute mayonnaise with a plant-based alternative and hard-boiled eggs with avocado.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: potato salad, mustard salad, side dish, barbecue, potluck