Ingredients
2 pounds potatoes, peeled and diced
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/2 cup red onion, finely chopped
1/2 cup celery, chopped
1/4 cup dill pickles, chopped
Salt and pepper to taste
Fresh dill for garnish
Instructions
1. Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes.
2. Drain the potatoes and let them cool completely.
3. In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well.
4. Add the cooled potatoes, red onion, celery, and dill pickles to the bowl. Gently fold to combine, being careful not to mash the potatoes.
5. Taste and adjust seasoning if necessary.
6. Chill in the refrigerator for at least 1 hour before serving.
7. Garnish with fresh dill before serving.
Notes
For a healthier version, you can substitute Greek yogurt for half of the mayonnaise.
This salad can be made a day in advance for better flavor development.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizers & Dips 🥨
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: potato salad, side dish, summer recipe