Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar (plus extra for potatoes)
- 2 celery stalks, finely chopped
- ½ small red onion, finely diced
- 3 hard-boiled eggs, chopped
- 2 tablespoons fresh dill or parsley (optional)
- Salt and pepper, to taste
- Paprika for garnish (optional)
Instructions
- Peel and cube the potatoes into bite-sized pieces. Place in a pot, cover with cold water, add salt, and bring to a boil. Reduce to a simmer and cook until fork-tender (about 10–12 minutes).
- Drain and immediately drizzle with a bit of apple cider vinegar. Let cool.
- Boil eggs in a separate pot, cool, peel, and chop.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, vinegar, salt, and pepper.
- Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl. Fold gently to combine.
- Stir in fresh herbs if using.
- Chill for at least 1 hour before serving. Garnish with paprika or herbs
Notes
- For extra tang, add a teaspoon of pickle juice to the dressing.
- Want a crunchier bite? Toss in diced dill pickles or chopped green olives.
- You can leave the potato skins on for added texture and fiber.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6
- Calories: 285
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg