PrintClassic Potato Salad
A creamy, crowd-pleasing potato salad perfect for picnics and BBQs. This recipe focuses on simple ingredients and make-ahead tips to ensure firm potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds red potatoes, quartered
- 1 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Hard-boiled eggs, chopped (optional)
- Bacon bits (optional)
Instructions
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, combine mayonnaise, celery, red onion, dill, Dijon mustard, salt, and pepper. Mix well.
- Add the cooled potatoes to the bowl with the dressing. Gently toss to coat.
- If using, fold in chopped hard-boiled eggs and bacon bits.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For firmer potatoes, do not overcook.
- Make this salad a day ahead for best flavor.
- Adjust mayonnaise and seasonings to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg