I absolutely adore this potato salad recipe because it perfectly blends creamy, tangy, and crunchy elements, making it an irresistible comfort food that takes me back to summer picnics and family barbecues. Plus, the addition of fresh dill and the option to garnish with paprika give it a vibrant, gourmet twist that always impresses my friends.
A homemade potato salad that is simple but pleasing and full of flavor is what I love to make. Using Yukon Gold potatoes as the base, my recipe incorporates creamy mayonnaise and a vinegar-based punch that I achieve with apple cider vinegar.
I mix in a few add-ins that I’m certain you will find in many potato salad recipes: hard-boiled eggs, crunchy celery, and proper amounts of both red onion and dill pickles. The last two ingredients might sound odd, but they provide crunch and flavor in ways that only a good potato salad can.
This one is finished with fresh dill and paprika.
Ingredients
Yukon Gold potatoes:
Creamy consistency, full of carbohydrates, plentiful in vitamin C and potassium.
Mayonnaise:
Contributes creaminess, provides healthy fats, enhances taste.
Apple cider vinegar:
Gives a sharp taste, could help with digestion, and offsets richness.
Yellow mustard:
Imparts a zesty kick, trim on calories, perfects the taste.
Celery:
Adding a low-calorie, highly fibrous, and antioxidant-rich food to your salad tends to make it a high fiber and high antioxidant food.
This is the nutritional profile of most salads.
Dill pickles:
Provides a sharp crunch, enhances flavor with acidity, and is a low-calorie way to add deliciousness.
Fresh dill:
Contributes aromatic flavors, antioxidants, and freshness to dishes.
Ingredient Quantities
- 2 pounds of Yukon Gold potatoes
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large hard-boiled eggs, chopped
- 1/2 cup diced celery
- 1/4 cup chopped red onion
- 1/4 cup chopped dill pickles or relish
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon paprika (optional, for garnish)
Instructions
1. Start by cleaning and peeling the Yukon Gold potatoes, and then slice them into 1-inch pieces so they will cook uniformly.
2. In a pot that is large enough to hold 3 quarts (about
2.8 liters), put the chunks of potato and add enough cold water to cover them by about 1 inch (
2.5 centimeters). Then add a pinch of salt, put a lid on the pot, and heat it on medium-high until the water boils.
3. Lower the heat to medium and cook the potatoes at a gentle simmer for about 10-15 minutes, or until they yield easily to a fork. Drain and cool them slightly.
4. In a large mixing bowl, combine the smooth ingredients of mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until you achieve a smooth consistency.
5. After the potatoes have reached a temperature that is suitable for handling, mix in the hard-boiled eggs (which should be chopped), the celery (diced), the red onion (chopped), and the dill pickles (also chopped) with the potatoes.
6. Add the dressing to the potato mixture and gently toss to combine, taking care not to break the potatoes.
7. Include the freshly chopped dill in the salad and fold it in gently to spread it throughout the salad.
8. Flavor and fine-tune the seasoning of the soup with additional salt and pepper if it requires it.
9. Move the potato salad to a dish meant for serving. If you wish, dust the top of the salad with some paprika for a splash of color and flavor.
10. Refrigerate the potato salad for no less than an hour before serving to let the melded flavors chill and concentrate.
Equipment Needed
1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Large pot (3-quart capacity)
5. Measuring cups and spoons
6. Colander (for draining)
7. Fork (for testing tenderness)
8. Large mixing bowl
9. Mixing spoon or spatula
10. Salad serving dish
11. Lid or plastic wrap (for covering during refrigeration)
FAQ
- Q: Can I use a different type of potato?Although Yukon Gold potatoes are favored for their flavor and texture, you can use red potatoes or russets instead. Just be mindful that the texture may vary somewhat.
- Q: Is it necessary to peel the potatoes?A: Peeling is not required. Keeping the skins on can contribute additional texture and nutrients, but it’s just personal preference.
- Q: Can I make this potato salad ahead of time?A: Yes, making it a day ahead allows the flavors to meld together for an even tastier dish. Just give it a good stir before serving.
- Q: How long can I store the potato salad in the fridge?A: When stored in an airtight container in the refrigerator, the salad should remain good for about 3 to 5 days.
- Q: Can I make this salad vegan?A: Of course, just substitute a vegan mayonnaise and don’t use any eggs for a version that’s friendly to vegans.
- Q: What if I don’t have apple cider vinegar?A: You may use white vinegar or even lemon juice. The taste may vary a little, but it will be delicious.
Substitutions and Variations
Potatoes:
Swap in 2 pounds of Russet or Red potatoes for a different texture and taste.
Mayonnaise:
Try substituting in 1 cup of Greek yogurt or sour cream and see if you like the flavor better.
Yellow mustard:
For a more complex flavor, substitute Dijon mustard.
Apple cider vinegar:
Substitute white wine vinegar or lemon juice for an alternate type of acidity.
Dill pickles or relish:
If you wish for a sweeter taste, use the same amount of sweet pickle relish.
Pro Tips
1. Uniform Potato Pieces: Ensure the potato pieces are evenly cut to the same size to cook uniformly, preventing some from becoming mushy while others remain undercooked.
2. Vinegar Trick: After draining the cooked potatoes, sprinkle them with a little extra apple cider vinegar while they’re still warm. This enhances the tangy flavor and helps them soak up more seasoning.
3. Chilled Ingredients: Use chilled hard-boiled eggs and other fresh ingredients from the refrigerator. This helps bring the overall temperature of the salad down faster, especially if you’re preparing it on a warm day.
4. Avoid Overmixing: To maintain the texture, gently fold the dressing and ingredients into the potatoes. Overmixing can cause the potatoes to break down too much, resulting in a mushy salad.
5. Fresh Herb Boost: Right before serving, add a small handful of freshly chopped dill on top for an extra burst of freshness, enhancing both flavor and presentation.
Best Homemade Potato Salad Recipe
My favorite Best Homemade Potato Salad Recipe
Equipment Needed:
1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Large pot (3-quart capacity)
5. Measuring cups and spoons
6. Colander (for draining)
7. Fork (for testing tenderness)
8. Large mixing bowl
9. Mixing spoon or spatula
10. Salad serving dish
11. Lid or plastic wrap (for covering during refrigeration)
Ingredients:
- 2 pounds of Yukon Gold potatoes
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large hard-boiled eggs, chopped
- 1/2 cup diced celery
- 1/4 cup chopped red onion
- 1/4 cup chopped dill pickles or relish
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon paprika (optional, for garnish)
Instructions:
1. Start by cleaning and peeling the Yukon Gold potatoes, and then slice them into 1-inch pieces so they will cook uniformly.
2. In a pot that is large enough to hold 3 quarts (about
2.8 liters), put the chunks of potato and add enough cold water to cover them by about 1 inch (
2.5 centimeters). Then add a pinch of salt, put a lid on the pot, and heat it on medium-high until the water boils.
3. Lower the heat to medium and cook the potatoes at a gentle simmer for about 10-15 minutes, or until they yield easily to a fork. Drain and cool them slightly.
4. In a large mixing bowl, combine the smooth ingredients of mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until you achieve a smooth consistency.
5. After the potatoes have reached a temperature that is suitable for handling, mix in the hard-boiled eggs (which should be chopped), the celery (diced), the red onion (chopped), and the dill pickles (also chopped) with the potatoes.
6. Add the dressing to the potato mixture and gently toss to combine, taking care not to break the potatoes.
7. Include the freshly chopped dill in the salad and fold it in gently to spread it throughout the salad.
8. Flavor and fine-tune the seasoning of the soup with additional salt and pepper if it requires it.
9. Move the potato salad to a dish meant for serving. If you wish, dust the top of the salad with some paprika for a splash of color and flavor.
10. Refrigerate the potato salad for no less than an hour before serving to let the melded flavors chill and concentrate.
