This creamy potato salad recipe is a staple at summer barbecues, family gatherings, and festive picnics. Its rich flavor, combined with the crunch of fresh vegetables and the tang of mustard, makes it a beloved side dish that everyone looks forward to.
Ingredients
Scale:
3 pounds Yukon Gold or red potatoes
4 large eggs
1 cup finely chopped celery
1/2 cup finely chopped yellow onion
3/4 cup diced dill pickles
1 cup mayonnaise
2 tablespoons mustard
1 tablespoon vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh chopped dill (optional)
Instructions
Wash the potatoes thoroughly. Peel them if desired, then cut into 1-inch cubes.
Place the cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to boil, then reduce heat and simmer for 10-15 minutes until fork-tender.
While the potatoes are cooling, boil the eggs in a separate pot. Once cooked, transfer to an ice bath, peel, and chop.
In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, onion, and dill pickles. Gently fold together.
