Enjoy the classic taste of a deli-style potato salad with this easy and flavorful recipe. This creamy and tangy potato salad is perfect for picnics, barbecues, or as a side dish for any meal. Made with boiled potatoes, crunchy vegetables, and a creamy dressing, this potato salad is sure to be a hit with your family and friends. It's a comfort food staple that brings back memories of summers and gatherings. Get ready to savor the deli favorite with this homemade version.
Ingredients
- 2 pounds Yukon gold potatoes
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped dill pickles
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Directions
- Wash and scrub the potatoes to remove any dirt or debris.
- Cut the potatoes into bite-sized pieces. Leave the skin on for added texture and flavor.
- Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat. Reduce the heat to medium-low and simmer for about 10-15 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Set aside.
- Drain the cooked potatoes and allow them to cool for a few minutes.
- In a large mixing bowl, combine the chopped celery, chopped red onion, chopped dill pickles, and chopped fresh dill.
- Add the cooked potatoes to the bowl with the vegetables.
- Pour the dressing over the potato mixture and gently toss to coat the potatoes and vegetables evenly.
- Adjust the seasoning with salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve chilled and garnish with an extra sprinkle of fresh dill, if desired.
