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This Classic Potato Salad is the perfect side dish for any summer meal. You will love the crunch from the onion and celery, the tang from the mustard and the pop of flavor from the fresh dill.
*Originally posted 06/2018
What You Need:
- Yukon Gold Potatoes – can also use russet
- Hardboiled Eggs
- Celery
- Red Onion
- Fresh Dill
- Mayo
- Mustard
- Apple Cider Vinegar
- Salt & Pepper
Let’s Make Potato Salad:
This is a brief rundown of the recipe, complete measurements and instructions can be found in the recipe card at the end of the post
- Fill a large pot halfway with water and place next to your cutting board. Peel and cube the potatoes and place them immediately into the water. Add 1 Tbls salt to the water and bring to a boil, cook until potatoes are fork tender, then drain
- While the potatoes are cooling, combine mayo, mustard, apple cider vinegar, salt and pepper in a large mixing bowl
- Add in the celery, onion, chopped hard-boiled eggs, and cooled potatoes and stir together ( I like to mash up a few potatoes as I stir to make it a creamier potato salad) Add in the dill and season with more salt and pepper to taste
- Let sit in the refrigerator for at least 30 minutes before serving for the best flavor
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The Best Classic Potato Salad
This Classic Potato Salad is the perfect side dish for any summer meal. You will love the crunch from the onion and celery, the tang from the mustard and the pop of flavor from the fresh dill.
Ingredients
- 4 lbs Yukon Gold Potatoes peeled and cubed
- 2 stalks Celery diced
- 1/4 cup Red Onion diced
- 6 Eggs hardboiled
- 1.5 cups Mayo
- 2 Tbls Mustard
- 1 Tbls Apple Cider Vinegar
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2-3 Tbls Fresh Dill chopped
Instructions
- Fill a large pot halfway with water and place next to your cutting boardPeel and cube the potatoes and place them immediately into the waterAdd 1 Tbls salt to the water and bring to a boil, cook until potatoes are fork tender, then drain
- While the potatoes are cooling, combine mayo, mustard, apple cider vinegar, salt and pepper in a large mixing bowl
- Add in the celery, onion, chopped hard-boiled eggs, and cooled potatoes and stir together (I like to mash a few potatoes as I stir to make it a creamier potato salad) Add in the dill and season with more salt and pepper to taste
- Let sit in the refrigerator for at least 30 minutes up to overnight before serving for the best flavor
Nutrition
Calories: 517kcal | Carbohydrates: 55g | Protein: 13g | Fat: 47g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 892mg | Potassium: 1401mg | Fiber: 7g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 61mg | Calcium: 77mg | Iron: 3mg
Tried this recipe?Please consider Leaving a Review!
Absolutely delish! So easy to tailor to your liking as well. Can’t go wrong. I did 4 eggs instead of 6 and did green onions vs. red onions. This recipe is fail proof!
Delicious recipe, but it makes waaayyy more than 6 servings! I’ll cut the recipe in half next time.
Hi! Are your nutritional facts for one serving or the whole dish? I really appreciate you including these with all of your recipes! They’re so helpful when counting macros!
Absolutely delicious! Simple ingredients come together to a yummy crunchy cool dish. So excited to add this to my arsenal 🙂
Thanks for sharing! Does it keep long?
This look so good! I love that the ingredient list is so simple and quick to put together!
How long could you keep this in the refrigerator before it goes bad??
Hi Amy, it should hold up for 3-4 days in the fridge