The BEST Potato Salad
The BEST Potato Salad
Ingredients
For the Potatoes
- 4 pounds Yukon Gold potatoes
- 1 tablespoon salt, for boiling potatoes
For the Vegetables and Herbs
- 4 stalks celery
- 1/2 red onion
- 1/4 cup fresh dill
- 2 tablespoons fresh chives
For the Dressing
- 1 1/2 cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt, for dressing
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- as needed paprika, for garnish
Instructions
- 1
Peel the Yukon Gold potatoes and cut them into 1-inch cubes.
⏱️ 10 min
- 2
Place the cut potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water. Bring the water to a boil over high heat.
⏱️ 5 min
- 3
Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min
- 4
Drain the cooked potatoes thoroughly in a colander. Transfer them to a large bowl or baking sheet and allow them to cool completely. This can take at least 30-60 minutes to ensure the potato salad isn't watery.
⏱️ 60 min
- 5
While the potatoes are cooling, finely dice the celery stalks and the red onion. Chop the fresh dill and fresh chives.
⏱️ 10 min
- 6
In a separate medium mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, 1 teaspoon of salt, black pepper, garlic powder, and onion powder.
⏱️ 3 min
- 7
Whisk all the dressing ingredients together until they are well combined and smooth.
⏱️ 2 min
- 8
Once the potatoes are completely cooled, add them to a large mixing bowl along with the diced celery, diced red onion, chopped fresh dill, and chopped fresh chives.
⏱️ 2 min
- 9
Pour the prepared dressing over the potato and vegetable mixture.
⏱️ 1 min
- 10
Gently mix all the ingredients until everything is evenly coated with the dressing. Be careful not to mash the potatoes.
⏱️ 2 min
- 11
Garnish the potato salad with a sprinkle of paprika before serving. For best flavor, chill the potato salad for at least 1 hour before serving.
Kitchen Tools
The BEST Potato Salad
For the Potatoes
- 4 pounds Yukon Gold potatoes
- 1 tablespoon salt, for boiling potatoes
For the Vegetables and Herbs
- 4 stalks celery
- 1/2 red onion
- 1/4 cup fresh dill
- 2 tablespoons fresh chives
For the Dressing
- 1 1/2 cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt, for dressing
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- as needed paprika, for garnish
Instructions
- 1
Peel the Yukon Gold potatoes and cut them into 1-inch cubes.
⏱️ 10 min - 2
Place the cut potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water. Bring the water to a boil over high heat.
⏱️ 5 min - 3
Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min - 4
Drain the cooked potatoes thoroughly in a colander. Transfer them to a large bowl or baking sheet and allow them to cool completely. This can take at least 30-60 minutes to ensure the potato salad isn't watery.
⏱️ 60 min - 5
While the potatoes are cooling, finely dice the celery stalks and the red onion. Chop the fresh dill and fresh chives.
⏱️ 10 min - 6
In a separate medium mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, 1 teaspoon of salt, black pepper, garlic powder, and onion powder.
⏱️ 3 min - 7
Whisk all the dressing ingredients together until they are well combined and smooth.
⏱️ 2 min - 8
Once the potatoes are completely cooled, add them to a large mixing bowl along with the diced celery, diced red onion, chopped fresh dill, and chopped fresh chives.
⏱️ 2 min - 9
Pour the prepared dressing over the potato and vegetable mixture.
⏱️ 1 min - 10
Gently mix all the ingredients until everything is evenly coated with the dressing. Be careful not to mash the potatoes.
⏱️ 2 min - 11
Garnish the potato salad with a sprinkle of paprika before serving. For best flavor, chill the potato salad for at least 1 hour before serving.