Summertime Potato Salad
Brighten up your warm-weather gatherings with this irresistible Summertime Potato Salad, a creamy and tangy twist on the classic barbecue side dish. Featuring tender Yukon Gold potatoes as the star, this recipe combines crunchy celery, zesty dill pickles, and perfectly seasoned hard-boiled eggs for a medley of textures and flavors. A luscious dressing of mayonnaise, Dijon mustard, and apple cider vinegar ties it all together, while fresh dill and a sprinkle of paprika add a burst of herbaceous freshness and color. Ready in just 35 minutes, this easy potato salad is ideal for picnics, potlucks, and backyard barbecues. Serve it chilled to let the vibrant flavors shine and watch this crowd-pleasing dish disappear from the table! Perfect for summertime cooking, this recipe is your go-to for classic comfort with a fresh twist.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 2 stalks Celery
- 0.5 medium Red onion
- 0.5 cup Dill pickles
- 3 large Hard-boiled eggs
- 0.75 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Fresh dill
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Paprika
Instructions
Wash and peel the Yukon Gold potatoes, then cut them into 1-inch cubes for even cooking.
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 10-15 minutes or until they are tender but not falling apart.
While the potatoes are cooking, dice the celery and red onion into small pieces. Chop the dill pickles and hard-boiled eggs into similar-sized pieces.
Drain the cooked potatoes in a colander and let them cool for 10-15 minutes. You can speed this up by spreading them in a single layer on a baking sheet.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and ground black pepper to create the dressing.
Once the potatoes are cooled, gently fold them into the dressing to coat evenly.
Add the chopped celery, red onion, dill pickles, and hard-boiled eggs to the bowl. Sprinkle in the fresh dill and gently mix to combine all the ingredients.
Taste and adjust seasoning as needed. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
Before serving, sprinkle the potato salad with paprika for a pop of color and extra flavor.
Serve chilled as a side dish for your summertime meals.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
