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A bowl of classic potato salad with chopped celery and herbs

Quick way to grow Potato Salad

A quick and easy potato salad perfect for a barbecue or potluck. This recipe features tender potatoes, a creamy dressing, and a hint of tang.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs potatoes Yukon Gold or red potatoes recommended
  • 1 cup mayonnaise
  • 2 stalks celery finely chopped
  • 0.5 cup red onion finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh dill chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • large pot
  • cutting board
  • knife
  • large bowl
  • whisk

Method
 

Preparation
  1. Wash and peel the potatoes, then cut them into 1-inch cubes.
  2. Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
  3. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain well and let cool slightly.
Making the Dressing
  1. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
  2. Add the chopped celery, red onion, and fresh dill to the dressing and mix well.
Assembly
  1. Gently add the cooled potatoes to the bowl with the dressing and mix until all potatoes are coated.
  2. Taste and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

For extra flavor, you can add a pinch of paprika or a dash of hot sauce to the dressing. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.