A classic creamy potato salad recipe perfect for summer barbecues, picnics, and family gatherings.
Ingredients
Scale:
2 pounds potatoes (Yukon Gold or red potatoes)
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
4 large hard-boiled eggs, chopped (optional)
1/2 cup dill pickles, diced
1 cup mayonnaise (or Greek yogurt)
2 tablespoons mustard (yellow or Dijon)
1 tablespoon vinegar (apple cider or white)
Salt and pepper to taste
1/4 cup fresh herbs (parsley, dill, or chives)
Instructions
Wash and peel the potatoes. Cut them into uniform chunks, about 1 to 2 inches in size.
Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce heat and simmer for 10-15 minutes until fork-tender.
Drain the potatoes in a colander and allow them to cool completely.
In a large bowl, combine the mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
Gently fold the cooled potatoes into the dressing along with chopped celery, red onion, dill pickles, and hard-boiled eggs (if using).
Stir in fresh herbs for added flavor.
Taste and adjust seasoning with salt, pepper, or vinegar as needed.
