Classic Potato Salad

Name: Classic Potato Salad
Prep time: 11 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: american
Ingredients: 2 lbs Yukon Gold potatoes, cut into 3/4-inch cubes; 3 hard-boiled eggs, chopped; 1/2 cup mayonnaise; 2 tbsp Dijon mustard; 2 tbsp apple cider vinegar; 2 celery stalks, diced; 1/4 cup dill pickles, diced; 2 tbsp fresh dill; Salt, pepper, paprika

Creamy, tangy potato salad for cookouts and picnics.

★ Beginner$35 minServes 6

Classic Potato Salad — Potatoes — american — recipe plated and ready to serve

Nutrition (per serving)

280

Calories

Protein

30g

Carbs

16g

Fat

Fiber

potato beginner budget american

Ingredients

2 lbs Yukon Gold potatoes, cut into 3/4-inch cubes
3 hard-boiled eggs, chopped
1/2 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 celery stalks, diced
1/4 cup dill pickles, diced
2 tbsp fresh dill
Salt, pepper, paprika

Method

Boil potatoes in salted water until just tender (12 min — don't overcook). Drain, cool slightly.
While still warm, toss with vinegar (warm potatoes absorb dressing better).
Mix mayo, mustard, celery, pickles, dill. Fold into potatoes with eggs. Season.
Chill at least 1 hour. Dust with paprika before serving.

What You're Practicing

Dressing warm potatoes with vinegar first is the secret — they absorb the acid and season from within.
Yukon Golds hold their shape better than russets (which crumble).