Deliciously Easy Creamy Potato Salad Perfect for Summer BBQs
Author:mery
Total Time:1 hour 35 minutes
Yield:8 servings 1x
Description
Enjoy this deliciously easy creamy potato salad perfect for summer BBQs A musthave side that complements any outdoor gathering 152 chars
Ingredients
Scale
2 pounds of Yukon Gold potatoes (about 6 medium-sized)
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
3 medium-sized celery stalks, chopped
1/4 cup fresh dill or parsley, chopped
3–4 hard-boiled eggs, chopped (optional)
Instructions
Prep the potatoes: Begin by peeling and dicing your Yukon Gold potatoes into bite-sized chunks.
Boil: Place the diced potatoes in a big pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 10-15 minutes.
Drain and cool: Once tender, drain the potatoes and set them aside to cool.
Make the dressing: In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy.
Add crunchy goodness: Stir in the chopped celery and fresh herbs into the dressing.
Combine: Once the potatoes have cooled, gently fold them into the dressing mixture.
Finish with eggs: If using hard-boiled eggs, gently add them in for the final stir.
Chill out: Cover with plastic wrap and refrigerate for at least 1 hour before serving.
