Description
A creamy and tangy potato salad that’s perfect for barbecues and family gatherings.
Ingredients
- 1/2 cup mayonnaise (full-fat or low-fat)
- 1 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 Tbsp water (to loosen the dressing)
- 1/2 tsp black pepper
- 5 medium Yukon Gold potatoes (or Red Bliss, or another waxy variety)
- 5 eggs
- 4 small dill pickles (not sweet), diced
- 3-4 green onions, sliced
- 1 Tbsp fresh dill, chopped
- Salt to taste
- 2 Tbsp microgreens (such as cress or additional dill) for garnish (optional)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, water, and black pepper until well combined. Set aside.
- Cook the Potatoes and Eggs: Place unpeeled potatoes in a pot of cold water, bring to a boil, and cook until tender but still firm, about 15-20 minutes. Drain and allow them to cool in a single layer. In a separate pot, boil the eggs for about 10-12 minutes, then let them cool until safe to handle.
- Peel and Dice: Once the potatoes and eggs have cooled, peel them. Dice both the potatoes and eggs into uniform bite-sized pieces, along with the diced dill pickles.
- Assemble the Salad: In a large bowl, combine the diced potatoes, eggs, pickles, green onions, and chopped dill.
- Mix with Dressing: Pour the prepared dressing over the potato mixture. Gently mix everything together using a flexible spatula, taking care not to mash the potatoes.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld. Before serving, sprinkle with additional fresh dill and microgreens if desired.
Notes
Use waxy potatoes for the best texture. Don’t skip the chilling step for improved flavor.