Go Back
+ servings
Print

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.
Course Side Dish
Cuisine American
Keyword gluten free, side dish, whole30
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 517kcal
Author Sara

Ingredients

  • 4 lbs Yukon Gold Potatoes peeled and cubed
  • 2 stalks Celery diced
  • ¼ cup Red Onion diced
  • 6 Eggs hardboiled
  • 1.5 cups Mayo
  • 2 Tbls Mustard
  • 1 Tbls Apple Cider Vinegar
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 2-3 Tbls Fresh Dill chopped

Instructions

  • 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 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