Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, peeled and cut into chunks
- 6 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill (optional)
- Paprika, for garnish
- Chopped chives or parsley, for garnish
Instructions
- Place the peeled and cut potatoes in a large pot. Cover with cold water and bring to a boil. Reduce heat and simmer until tender, about 10-15 minutes. Drain and set aside to cool.
- Add the eggs to a saucepan and cover with water. Bring to a boil, then remove from heat and cover. Let sit for 10-12 minutes. Drain and transfer to ice water to cool. Peel the eggs.
- Slice the peeled eggs in half lengthwise. Scoop out the yolks and place them in a bowl. Mash the yolks with a fork until crumbly.
- Add mayonnaise, Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and pepper to the mashed yolks. Mix until smooth.
- Chop the egg whites into small pieces and add them to a large bowl with the cooled potatoes, celery, red onion, and optional dill.
- Pour the creamy yolk dressing over the potato mixture. Gently stir until well combined.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer to a serving dish and sprinkle with paprika and chopped chives or parsley.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Use leftover mashed potatoes for a quicker version.
- Store leftover potato salad in the refrigerator for up to 3 days.
- For a vegan version, substitute eggs and mayonnaise with plant-based alternatives.
- Serve with grilled meats, sandwiches, or as a side dish for picnics.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg