A timeless favorite, celebrated for its balance of textures and flavors. This creamy potato salad is perfect for summer picnics, family gatherings, and barbecues.
Ingredients
Scale:
2 pounds of Yukon Gold potatoes, peeled and diced into 1-inch cubes
4 large hard-boiled eggs, chopped
1 cup celery, finely chopped
1 cup red onion, finely chopped
1 cup pickles, chopped (dill pickles work well)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika (optional, for garnish)
1 cup mayonnaise (or Greek yogurt for a lighter version)
In a large pot, add the diced Yukon Gold potatoes and cover with cold water. Add a pinch of salt to the water and bring to a boil over medium-high heat. Cook for about 10-15 minutes until the potatoes are tender but still firm. Drain and let them cool completely.
In a medium bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, parsley, and garlic powder. Mix well until smooth and creamy.
In a large mixing bowl, combine the cooled potatoes, chopped hard-boiled eggs, celery, red onion, pickles, salt, and pepper. Pour the creamy dressing over the salad and gently mix until everything is evenly coated.
Serve chilled or at room temperature, garnished with paprika if desired.
