Classic Potato Salad
A creamy and comforting Classic Potato Salad perfect for picnics, barbecues, and family gatherings.
Ingredients
For the Salad
- 2 lbs Potatoes (Yukon Gold or red) Works beautifully due to their creamy texture.
- 1 cup Mayonnaise Substitute with Greek yogurt for a healthier version.
- 2 tablespoons Dijon mustard Adds a lovely tangy kick.
- 1 cup Celery, diced Brings crunchy texture.
- 1/2 cup Red onion, finely chopped Balances out the richness of mayo.
- 4 pieces Hard-boiled eggs, chopped Adds protein and creaminess.
- 1 tablespoon Fresh dill, chopped Adds a hint of herbal brightness.
- to taste Salt and pepper Essential for rounding out flavors.
Instructions
Preparation
- Peel (if desired) and chop the potatoes into bite-sized cubes. Boil them in salted water for about 12-15 minutes until fork-tender.
- While the potatoes are cooking, place the eggs in a separate pot. Cover with water, bring to a boil, then turn off the heat and let them sit for 12 minutes. Transfer to an ice bath to cool before peeling and chopping.
Mixing
- In a large bowl, combine the mayo, Dijon mustard, salt, and pepper. Stir well until fully integrated.
- Add the diced celery, red onion, and fresh dill to the dressing. Gently fold in the cooled, drained potatoes and chopped eggs until everything is beautifully coated.
Final Steps
- Taste and adjust your seasoning. Add a dash of lemon juice for brightness if desired.
- Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes.
Notes
For variations, swap dill for fresh herbs like parsley or chives, or add diced pickles for crunch. For a vegan version, use vegan mayo and substitute eggs with diced avocado.