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Creamy Potato Salad

A creamy and flavorful potato salad featuring Yukon Gold potatoes, a zesty dressing, and a variety of mix-ins for a delightful picnic side dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Potato Salad Base
  • 2 pounds Yukon Gold potatoes, cut into cubes Best for creamy texture.
  • 1 tablespoon Salt, for boiling water The water should taste like the sea.
Dressing
  • 1 cup Mayonnaise Use high-quality mayonnaise for better flavor.
  • 2 tablespoons Apple cider vinegar Add while the potatoes are hot for best flavor absorption.
  • 1 teaspoon Dijon mustard For a peppery kick.
  • 1 teaspoon Celery seed For earthy flavor.
Mix-ins
  • 3 large Hard-boiled eggs, chopped Adds creaminess and protein.
  • 1 cup Celery, finely diced Provides crunch.
  • 1/2 cup Red onion, finely diced Soak in cold water before adding.
  • 1/4 cup Fresh dill or chives, chopped Adds freshness.
  • 1 tablespoon Pickle juice A splash for extra flavor.

Method
 

Preparation
  1. Place the cut Yukon Gold potatoes in a pot of cold, salted water and bring to a boil.
  2. Cook until fork-tender, then drain and immediately pour vinegar over the hot potatoes.
  3. Let the potatoes cool completely before adding the dressing.
Mix the Dressing
  1. In a bowl, whisk together mayonnaise, vinegar, mustard, and celery seed.
  2. Adjust seasoning to taste.
Combine and Serve
  1. In a large bowl, combine cooled potatoes with the dressing, hard-boiled eggs, celery, red onion, and fresh herbs.
  2. Toss gently to coat all ingredients and serve chilled or at room temperature.

Notes

Feel free to adjust ingredients or add your favorite mix-ins. Swapping half the mayonnaise for Greek yogurt can lighten the dish.