Potato Salad

• For 6 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Potatoes
  • Potatoes (peeled and diced) : 2 pounds
  • Water (for boiling potatoes) : 4 cups
  • Salt (for boiling potatoes) : 1 teaspoon
• Dressing
  • Mayonnaise : 1 cup
  • Dijon Mustard : 2 tablespoons
  • Apple Cider Vinegar : 1 tablespoon
  • Sugar : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black Pepper : 1/4 teaspoon
• Vegetables
  • Celery (finely chopped) : 1/2 cup
  • Red Onion (finely chopped) : 1/4 cup
  • Dill Pickles (finely chopped) : 1/4 cup
  • Fresh Dill (chopped) : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Boil the Potatoes
• Place the diced potatoes in a large pot and cover with water.
• Add salt to the water and bring to a boil over high heat.
• Reduce the heat to medium and simmer for about 10-12 minutes, or until the potatoes are fork-tender.
• Drain the potatoes and let them cool completely.
• Prepare the Dressing
• In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until well combined.
• Combine the Ingredients
• In a large mixing bowl, combine the cooled potatoes, chopped celery, red onion, dill pickles, and fresh dill.
• Pour the dressing over the potato mixture and gently toss until all the ingredients are evenly coated.
• Chill and Serve
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
• Serve the potato salad chilled and enjoy!

Tips

• For a creamier texture, you can add a little bit of sour cream to the dressing.
• Feel free to customize the salad by adding other ingredients like hard-boiled eggs, bacon, or green onions.

Information

• Potato salad is a classic side dish that is perfect for picnics, barbecues, and potlucks.
• Leftover potato salad can be stored in the refrigerator for up to 3 days.