Nothing says home like the familiar taste of a well-made potato salad, and this version is no exception. It's a simple, no-fuss delight that blends the creamy comfort of mayonnaise with the bright kick of mustard and a splash of apple cider vinegar for that perfect tangy twist. Add in some chunky potatoes, crisp celery, and freshly boiled eggs, all sprinkled with a hint of dill for aroma. It’s not just a side dish; it’s the co-star to any cookout or family feast. Ready to whip up in about 45 minutes, this potato salad is your go-to recipe when you’re looking to bring everyone together, whether in your backyard or at the park under sunny skies.
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Let's dive into crafting this beloved potato salad that serves 6, blending creamy mayonnaise, tangy mustard, and apple cider vinegar to create a dressing that embodies both zestiness and comfort. As we mix in boiled eggs, crunchy celery, and aromatic dill with tender potato chunks, we're on our way to a dish that whispers of picnics or BBQ delights. Whether you're sharing stories at a family get-together or basking in the sun outdoors, this potato salad guarantees a flavorful good time.
Steps to follow
1
Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until they are tender and can be easily pierced with a fork.
2
While the potatoes are cooling, chop the hard-boiled eggs into small pieces.
3
Finely dice the red onion and celery, and chop the fresh dill for the salad.
4
In a large bowl, mix together mayonnaise, yellow mustard, apple cider vinegar, salt, and pepper to create the dressing.
5
Cut the cooled potatoes into quarters and add them to the bowl with the dressing, along with the chopped eggs, diced onion, diced celery, and chopped dill. Gently mix everything together until well combined. Refrigerate for at least an hour before serving to allow the flavors to meld.
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