Description
A creamy, tangy potato salad made with tender potatoes, crisp celery, and fresh herbs. Perfect for picnics, barbecues, and family gatherings, this recipe balances rich flavor with a refreshing crunc
Ingredients
2 lbs red potatoes or Yukon Gold potatoes
2 1/2 tsp kosher salt, divided
3 hard-boiled large eggs (optional)
2 dill pickle spears or 1/4 cup sweet pickle relish
2 medium celery stalks, chopped
1 large shallot, finely diced
2 medium scallions, sliced (optional)
1/4 small bunch fresh parsley, dill, or a combination, chopped
1/2 cup mayonnaise
1 tbsp Dijon mustard
2 tbsp apple cider vinegar or rice vinegar, divided
Freshly ground black pepper, to taste
Instructions
Place potatoes in a large pot, cover with cold water, and add 2 tsp salt. Bring to a boil, reduce heat, and simmer until fork-tender, about 15–20 minutes. Drain and cool slightly.
Peel potatoes if desired, then cut into bite-sized cubes.
Chop celery, pickles, shallot, scallions, and herbs. Slice hard-boiled eggs if using.
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, 1 tbsp vinegar, remaining salt, and pepper. Adjust seasoning to taste.
Gently fold in potatoes, chopped vegetables, eggs, and herbs until evenly coated. Add extra vinegar if you like a tangier flavor.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
For extra flavor, mix in a spoonful of pickle juice with the dressing. If making ahead, store in the fridge and stir before serving to refresh the texture. Best served chilled within 24 hours for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling + Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 180g)
- Calories: 280 kca
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg