Description
A classic creamy potato salad, perfect for summer gatherings, picnics, and barbecues, infused with fresh herbs and a touch of tang.
Ingredients
Scale
- 2 lbs Yukon Gold or Red Potatoes, cut into bite-sized chunks
- 1 cup Mayonnaise
- 2 tablespoons Dijon Mustard
- 2 stalks Celery, finely chopped
- ½ cup Green Onions, sliced
- 3 Hard-Boiled Eggs, chopped
- Salt & Pepper, to taste
- 1 tablespoon Fresh Dill, chopped
- Paprika or Smoked Paprika, for garnish
Instructions
- Wash and optionally peel the potatoes. Cut into bite-sized chunks.
- Boil salted water in a large pot and cook potato chunks for 10-15 minutes until fork-tender.
- Drain and let the potatoes cool.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, salt, pepper, and dill, mixing well.
- Fold in celery, green onions, and hard-boiled eggs gently.
- Add cooled potatoes, fold carefully to maintain texture.
- Cover and refrigerate for at least 1 hour.
- Serve chilled with a sprinkle of paprika on top.
Notes
Customize with additions like bacon, fruits, or different herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
Keywords: potato salad, summer recipes, side dishes, creamy salad