Description
This classic potato salad recipe is simple to make and perfect for any gathering. It features tender potatoes, crisp celery, and a creamy dressing.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 4 celery stalks, finely chopped
- 1/2 red onion, finely diced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh dill, chopped (for garnish, optional)
Instructions
- Place potato cubes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are tender but not mushy, about 10-15 minutes.
- Drain potatoes and let them cool completely.
- In a large bowl, combine mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper. Whisk until smooth.
- Add cooled potatoes, chopped celery, and diced red onion to the bowl with the dressing. Gently fold ingredients together until everything is well coated.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with fresh dill before serving, if desired.
Notes
- For best flavor, make the potato salad a few hours ahead of time or even the day before.
- Adjust the amount of mayonnaise and mustard to your preference for dressing consistency.
- You can add a hard-boiled egg, chopped, for extra richness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg