Description
This creamy homemade potato salad is a classic side dish perfect for picnics, barbecues, or family dinners. Made with tender Yukon gold potatoes, hard boiled eggs, tangy apple cider vinegar, and a creamy mayonnaise dressing, it offers a perfect balance of flavors with a hint of dill and a touch of paprika for garnish.
Ingredients
Scale
Potatoes and Eggs
- 5 medium Yukon gold or yellow potatoes, peeled and cubed into bite-sized pieces
- 4 large hard boiled eggs, cooled and diced
Dressing
- ¾ cup mayonnaise
- 1 ½ tablespoons apple cider vinegar
- ½ medium yellow onion, chopped
- ½ teaspoon dried dill (or 1 teaspoon fresh dill)
- Salt & pepper, to taste
Garnish
- Paprika
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes into a large pot of cold water. Bring the water to a boil and add 1-2 tablespoons of salt to season the potatoes as they cook.
- Cook Until Tender: Boil the potatoes until they are just fork tender. Avoid overcooking as this will make the potatoes too soft and mushy for the salad.
- Cool Potatoes: Drain the potatoes and rinse them with cold water to stop the cooking process. Allow the potatoes to cool completely before proceeding.
- Combine Potatoes and Eggs: In a large bowl, add the cooled potatoes along with the diced hard boiled eggs, preparing the base for the salad.
- Prepare Dressing: In a separate bowl, mix together the mayonnaise and apple cider vinegar until well combined. Pour this dressing over the potatoes and eggs, stirring gently to coat the ingredients evenly.
- Add Onion and Dill: Gently fold in the chopped yellow onion and dill into the salad mixture. Season with salt and pepper to your taste preference.
- Chill: Cover the bowl with plastic wrap or a lid and chill the potato salad in the refrigerator for at least 30 minutes. This allows the flavors to meld and the salad to chill through.
- Garnish and Serve: Before serving, sprinkle paprika over the top of the potato salad for color and a slight smoky flavor.
Notes
- Use Yukon gold potatoes for a creamy texture and rich flavor; russet potatoes will fall apart too easily.
- Adding the vinegar to the mayonnaise gives the salad a slight tang that balances the creaminess.
- Chilling the salad helps the flavors to develop fully, so plan ahead to allow at least 30 minutes in the fridge.
- For a fresher taste, use fresh dill instead of dried if available.
- This salad keeps well in the fridge for up to 3 days when covered properly.
- Adjust the salt and pepper gradually as some potato varieties may need more seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Keywords: potato salad, creamy potato salad, homemade potato salad, classic side dish, picnic recipes, summer salad, mayonnaise salad
