Potato salad is a classic dish that brings back memories of family picnics and summer barbecues. It’s a staple in many Midwestern homes, including mine. I love making this recipe because it’s simple, delicious, and always a crowd-pleaser. The combination of creamy dressing and chunky potatoes makes it a perfect side dish for any occasion. Plus, it’s easy to prepare ahead of time, which is a lifesaver when you’re juggling a busy schedule.
Potato salad pairs wonderfully with grilled meats like burgers, hot dogs, or chicken. It’s also a great companion to roasted vegetables or a fresh green salad. If you’re hosting a gathering, consider serving it alongside some crusty bread and a platter of assorted cheeses for a complete meal.
Ingredients
. 2 pounds of Yukon Gold potatoes, peeled and cut into 1-inch chunks
. 1 cup mayonnaise
. 2 tablespoons Dijon mustard
. 1 tablespoon apple cider vinegar
. 1 teaspoon salt
. 1/2 teaspoon black pepper
. 1/2 cup chopped celery
. 1/4 cup chopped red onion
. 3 hard-boiled eggs, chopped
. 2 tablespoons chopped fresh dill
