Description
This is the best classic potato salad to make as a side dish for your next BBQ or summer gathering. It’s made with tender potatoes, hard-boiled eggs, crunchy celery, shredded carrots, radish, green onions, fresh dill, and a creamy and rich dressing.
Ingredients
Units
Scale
- 2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch pieces
- 2 hard-boiled eggs, peeled and chopped small
- 1/2 cup finely diced celery
- 1/2 cup shredded carrots (using the large box grater)
- 1/4 cup thinly sliced green onions
- 1/4 cup finely diced radish
- 1 to 2 tablespoons fresh chopped dill
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or more mayonnaise)
- 2 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- Sweet paprika, for garnish (optional)
Instructions
- Place the potatoes in a large pot of water and cover by 1 inch of cold water. Bring to a boil over high heat, then reduce the heat to a lightly rolling boil over medium heat, season the water with salt and let simmer, uncovered, for 5 to 8 minutes, or until fork-tender. Avoid overcooking the potatoes. You want them soft and easy to eat, but not too soft. Drain in a colander and spread them onto a large baking sheet to cool at room temperature.
- Whisk together all the dressing ingredients (mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and freshly ground black pepper) in a small bowl.
- In a large mixing bowl, add the cooled potatoes and remaining salad ingredients (hard-boiled eggs, celery, carrots, green onions, radish, and fresh dill).
- Add the dressing and gently mix until all the ingredients are well coated. Taste and adjust the salt if needed. Cover and store in the fridge for at least 2 hours before serving. Sprinkle the potato salad lightly with paprika before serving if desired.
Notes
- Leftover potato salad will last up to 3 or 4 days in the fridge when stored in an airtight container. It tastes best after chilling in the fridge for a few hours, so it’s the perfect side dish to make ahead of time.
- Avoid overcooking the potatoes. Avoid mushy potato salad by checking your potatoes regularly. Once they are fork-tender – soft enough to be pierced easily with a fork – then they’re done cooking!
- How to boil eggs for potato salad: Add the eggs to large pot and cover by 1 to 2 inches of water. Bring to a rolling boil for 1 minute. Cover the pot, turn off the heat, and remove the pot from the burner. Let stand, covered, for 14 minutes. Remove the eggs and add them to a large bowl of ice water for 3 to 4 minutes. This gives the eggs enough time to make them cool to the touch. Peel the eggs and chop (or use an egg slicer) to finely dice the eggs.
- Taste and adjust the seasoning as needed. I like to season the water with salt when cooking the potatoes and add a little salt and freshly ground black pepper to the dressing. I don’t like overly salted food, but you may want to add an extra ¼ teaspoon or ½ teaspoon of salt if you prefer. You can also adjust the amount of mustard and vinegar based on your personal taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American