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Memorial Day Potato Salad Creamy Dill

A classic creamy dill potato salad perfect for Memorial Day gatherings, combining tender potatoes with a tangy dressing and fresh herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 pounds Yukon Gold potatoes peeled and diced
Dressing
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Vegetables
  • 1 cup celery chopped
  • 1 cup red onion finely chopped
  • 1 cup hard-boiled eggs chopped

Method
 

Prepare the Potatoes
  1. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and let cool.
Make the Dressing
  1. In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, chopped dill, salt, and black pepper until smooth.
Combine Ingredients
  1. In a large bowl, combine cooled potatoes, celery, red onion, and hard-boiled eggs. Pour the dressing over the salad and gently mix until everything is well coated.
Chill and Serve
  1. Cover the potato salad and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

For added flavor, consider adding chopped pickles or relish to the salad.