Potato Salad Recipe
This potato salad is a creamy, tangy side dish made with tender potatoes, hard-boiled eggs, crunchy celery, pickles, and a flavorful homemade dressing. Perfect for BBQs, potlucks, and summer meals.
Ingredients
- 2 lbs. Yukon potatoes peeled and diced
- 6 eggs hard-boiled
- 1/2 red onion diced
- 2 celery sticks chopped
- 3 medium pickles diced
- 1/4 c. dill finely diced
- 1/2 c. sour cream
- 1/3 c. mayonnaise
- 1 tbsp. Dijon mustard
- Salt to taste
Instructions
- Peel and dice the potatoes and place into a pot filled with lightly salted water. Bring to a boil and boil for about 15 minutes or until the potatoes can be lightly poked with a fork. Remove from the heat and drain the water from the potatoes and run cold water over the potatoes. Place into a bowl, pour the apple cider vinegar onto the potatoes, and place into the fridge to chill.
- Boil the eggs for 10 minutes, drain the water, and peel. Chop up the eggs into bite sized pieces and place into a medium sized bowl with the chopped celery sticks, pickles, and dill.
- In a small bowl whisk together the sour cream, mayonnaise, and Dijon mustard. Keep in the fridge until needed.
- Pour the eggs, celery, pickles, and dill into the bowl with the potatoes. Pour the homemade dressing over-top of the salad and mix well. Keep in the fridge until time to serve.
Notes
Nutritional Information Servings 8
Calories 173 Carbs 9g Protein 11g Fat 11g
Nutritional Information is automatically calculated and should only be used as a guide.