Description
A creamy, herb-infused potato salad that evokes warm memories of family gatherings and summer barbecues.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup fresh dill, chopped
- 1/2 cup red onion, diced
- Salt and pepper to taste
- Optional: hard-boiled eggs, chopped
Instructions
- Wash the baby potatoes thoroughly and chop them in half.
- Boil a large pot of salted water and cook the potatoes for 12-15 minutes until fork-tender.
- Drain the potatoes and cool them for 10-15 minutes.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, dill, red onion, salt, and pepper.
- Fold the cooled potatoes into the dressing.
- Refrigerate for at least 1 hour to let the flavors meld.
- Before serving, adjust seasoning and consistency if necessary.
Notes
Feel free to add ingredients like chopped hard-boiled eggs for extra creaminess and protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: dill potato salad, summer salad, comfort food, side dish