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
How would you rate this recipe?
Preparation
Step 1
In a small bowl, combine 1/2 cup of mayonnaise, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tbsp water, and black pepper. Whisk until combined and set aside.
Step 2
Cook unpeeled potatoes until tender but still firm, drain and air dry in a single layer. Cook the eggs and cool until safe to touch. Then peel the potatoes and the eggs.
Step 3
Dice the potatoes, eggs, and pickles in a uniform dice. In a large bowl, combine the diced potatoes, eggs, dill pickles, sliced green onions, and chopped dill.
Step 4
Add the salad dressing and combine everything with a flexible spatula taking care not to mash the ingredients. Refrigerate for 1 hour.
Step 5
Sprinkle with 1 tablespoon of fresh dill and/or 1 tbsp microgreens immediately before serving.
Step 6
Save recipe for the next time?
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.
