This Classic Potato Salad is a staple at any picnic or barbecue. It's simple, creamy, and packed with flavor, making it a must-have for your next gathering. Perfectly balanced with tangy mustard and crunchy vegetables, this salad is a crowd-pleaser.
Yukon Gold potatoes are the stars here, providing a buttery texture that's perfect for salads. Mayonnaise offers creaminess, while yellow mustard adds a tangy kick. Celery and red onion bring crunch and zest, offsetting the creaminess. Dill pickles provide a hint of sourness, and fresh dill ties everything together with a burst of herbaceous flavor. Apple cider vinegar adds acidity to balance the richness. Finally, salt and black pepper enhance all the flavors.
This potato salad pairs wonderfully with grilled meats like chicken or ribs. It’s also a great side for sandwiches or burgers. For a vegetarian option, serve it alongside a hearty vegetable stew or grilled veggies.
Start by peeling and cubing your Yukon Gold potatoes. Toss them into a large pot filled with cold, salted water. This helps them cook evenly. Bring the pot to a boil, then reduce the heat and let them cook until they're tender, which should take about 10-15 minutes. You want them soft enough to bite through easily but not mushy.
Once the potatoes are done, drain them well and let them cool slightly. This cooling step is crucial because it helps the potatoes maintain their shape when you mix them with the dressing.
In a large bowl, whisk together the mayonnaise, yellow mustard, and apple cider vinegar. This will be the creamy dressing that coats your salad.
Add the slightly cooled potatoes to the bowl along with the celery, red onion, dill pickles, and fresh dill. Stir gently to combine everything, ensuring each potato cube is well-coated with the dressing.
Finally, season the salad with salt and black pepper to taste. Cover the bowl and refrigerate the salad for at least an hour. This chilling time allows the flavors to meld together beautifully.
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