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Classic Creamy Red Potato Salad

Close-up of creamy red potato salad mixed with dressing, celery, and topped with fresh dill.
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This recipe provides instructions for a creamy, classic potato salad using tender red potatoes, ideal for picnics and summer gatherings.

Ingredients

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  • 2 lbs red potatoes, quartered
  • 4 large eggs, hard-boiled and chopped
  • 1 cup celery, chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped (optional)

Instructions

  1. Place the quartered red potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are fork-tender, about 15 to 20 minutes. Drain well and let cool slightly.
  2. While potatoes cook, prepare the dressing base: In a medium bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sweet pickle relish, salt, and pepper. If using, stir in the fresh dill.
  3. In a large bowl, combine the slightly warm potatoes, chopped hard-boiled eggs, celery, and red onion.
  4. Pour the dressing over the potato mixture. Gently fold all ingredients together until the potatoes are evenly coated. Be careful not to mash the potatoes too much.
  5. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to blend.

Notes

  • For the best texture, do not overcook the red potatoes; they should hold their shape after boiling.
  • You can make this salad a day ahead; the flavor improves overnight in the refrigerator.
  • If you prefer a tangier dressing, add one more teaspoon of apple cider vinegar.

Nutrition

Find it online: https://savorandpin.com/red-potato-salad-recipe-classic-creamy/