Description
Memorial Day Classic Potato Salad is a creamy and tangy side dish, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, diced
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 stalks fresh celery, diced
- ½ red onion, finely chopped
- 3 hard-boiled eggs, coarsely chopped
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Wash and cut the Yukon Gold potatoes into 1-inch chunks. Place in a large pot of cold water and bring to a boil over medium-high heat. Cook for 10-15 minutes until fork-tender. Drain and let cool slightly.
- In a mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Whisk until smooth.
- Dice celery and finely chop the red onion while the potatoes cool. Incorporate these along with chopped hard-boiled eggs into the dressing.
- Once the potatoes are cool but still warm, gently fold them into the dressing mixture until well-coated.
- Stir in fresh dill and adjust seasoning as necessary.
- Cover tightly or transfer to an airtight container and refrigerate for at least one hour before serving.
Notes
- For added flavor, mix in diced pickles or swap mayonnaise for Greek yogurt.
- Ensure even potato sizes for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg