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Easy Potato Salad

This easy potato salad combines fresh vegetables and perfectly seasoned potatoes, making it a delightful and budget-friendly dish for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pounds potatoes (Yukon Gold or red potatoes)
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, diced
  • 1/2 cup dill pickles, diced (optional)
  • to garnish Fresh dill or parsley

Method
 

Preparation
  1. Bring a large pot of salted water to a boil over high heat.
  2. Once boiling, add the potatoes and cook for 12-15 minutes, or until fork-tender.
  3. Drain the potatoes and let them cool for about 10 minutes.
Assemble the Salad
  1. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, and a generous pinch of salt and pepper. Whisk until smooth.
  2. Once the potatoes are cool enough to handle, cut them into bite-sized pieces and add them to the bowl with the dressing. Toss until well coated.
  3. Fold in the celery, red onion, and dill pickles gently, taking care not to break the potatoes.
Chill and Serve
  1. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  2. Garnish with fresh dill or parsley right before serving.

Notes

To save time, consider using pre-diced vegetables. Chill your potatoes before mixing for a cooler serving. You can add chopped hard-boiled eggs for extra protein.