Classic Potato Salad
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
4.95 out of 5 stars
(39)
Ingredients
6 servings
- 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 Yukon gold potatoes (medium), or other waxy potato like Red Bliss
- 5 eggs
- 4 dill pickles (not sweet), small
- 3-4 green onions, sliced
- 1 tbsp fresh dill, chopped
- Salt to taste
- 2 tbsp microgreens (such as cress, or more dill), optional garnish
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Preparation
Chef’s notes
Choose waxy potatoes and boil them unpeeled until tender but firm.
Cut all ingredients in equal dice to allow even flavor distribution.
Use plenty of fresh herbs like dill, parsley, or chives for extra flavor and freshness.
Introduce contrasting flavors and textures like crunchy dill pickles vs. creamy potatoes.
Refrigerate the salad for at least one hour before serving for flavors to meld.
Salt your potato salad after adding the dressing to avoid over-salting.
Sprinkle the salad with a handful of fresh dill or microgreens before serving for visual appeal and more texture.