Description
Enjoy a creamy and crunchy Memorial Day Classic Potato Salad that’s easy to make, perfect for summer gatherings, and sure to impress your guests.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup celery, chopped
- ½ cup red onion, diced
- 4 hard-boiled eggs, chopped
- ¼ cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Wash and cut the Yukon Gold potatoes into even-sized chunks. Boil in salted water until fork-tender, about 10-15 minutes. Drain and let cool slightly.
- In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Gently fold in the cooled potatoes, celery, red onion, hard-boiled eggs, and dill until evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least one hour before serving to allow flavors to meld.
- Serve chilled at your next picnic or barbecue.
Notes
- For added crunch, consider mixing in diced pickles or a sprinkle of paprika for an extra zing.
- This salad can be made a day ahead for enhanced flavors; simply store it in an airtight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg