Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 celery stalks, finely chopped
- 1/2 red onion, finely chopped
- 1/2 cup sweet pickles or relish, diced
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the diced Yukon Gold potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, mix mayonnaise, Dijon mustard, salt, pepper, and fresh dill until smooth.
- Fold in the chopped celery, red onion, and sweet pickles into the dressing mixture.
- Gently add cooled potatoes to the bowl and fold carefully to combine.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
- Customize your salad by adding diced bell peppers or hard-boiled eggs for extra flavor and protein.
- For a lighter option, substitute Greek yogurt for half of the mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg