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- 2 pounds baby Yukon gold potatoes, halved - 1 cup mayonnaise - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1 cup celery, finely diced - 1/2 cup red onion, finely chopped - 1/4 cup fresh dill, chopped - 2 tablespoons fresh chives, chopped - Salt and pepper to taste - Optional: Hard-boiled eggs, chopped To make a great potato salad, start with the right potatoes. Baby Yukon gold potatoes work best because they are creamy and hold their shape well. You need two pounds for this recipe. Next, the dressing brings the flavor. You will need one cup of mayonnaise, which adds creaminess. Two tablespoons of Dijon mustard give a nice kick. Apple cider vinegar adds some tang. Fresh herbs and vegetables brighten up the dish. Use one cup of finely diced celery for crunch. Half a cup of finely chopped red onion adds sweetness. For fresh flavor, add a quarter cup of chopped dill and two tablespoons of chopped chives. If you want extra protein, consider adding hard-boiled eggs. They make the salad richer and heartier. - Cooking pot - Mixing bowls - Whisk For the cooking process, a good pot is key. Use a cooking pot to boil the potatoes. Mixing bowls are important to combine the ingredients. A whisk helps blend the dressing smoothly. Once you gather these ingredients and tools, you will create a tasty potato salad. For the full recipe, make sure to check the detailed instructions. To start, place the halved baby Yukon gold potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the pot to a boil over medium-high heat. When it starts boiling, reduce the heat to medium-low. Let the potatoes simmer for about 10 to 12 minutes. You want them fork-tender, but not mushy. Overcooked potatoes will fall apart later. Once they are cooked, drain the potatoes carefully. You can let them cool slightly in a large bowl. This makes them easier to handle later. Be patient; you want to avoid burns when mixing them with the dressing. In a separate bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar. Add a sprinkle of salt and pepper to taste. Whisk until the mixture is smooth and creamy. This dressing is the heart of your potato salad. Feel free to adjust the flavor as you like. If you want a bit of zest, add more vinegar. If you like it creamier, add more mayo. Make it your own! Once the potatoes are cool enough to touch, gently fold them into the dressing. Use a spatula to combine them without breaking the potatoes. You want to keep them intact for a nice texture. Next, add in the finely diced celery, chopped red onion, fresh dill, and chives. Stir until everything is evenly coated. If you want extra protein, fold in chopped hard-boiled eggs at this point. After mixing, taste the salad and adjust the seasoning if needed. Add more salt and pepper to enhance the flavor. Cover the bowl with plastic wrap and refrigerate for at least one hour. This lets all the flavors blend beautifully together. To avoid mushy potatoes, choose waxy types like Yukon Gold. They hold their shape well. Cook them until fork-tender, about 10 to 12 minutes. Then, drain and let them cool in a large bowl. This helps keep them firm and prevents them from turning into mush. When mixing, fold gently. You want the potatoes to stay intact, not break apart. Adding spices can make your potato salad pop. Try adding paprika or garlic powder for a twist. Fresh herbs like parsley or tarragon can also brighten the dish. Mustard can change the flavor too. You can use whole grain, honey mustard, or even spicy brown mustard for variety. Each adds a different taste and kick to the salad. For a beautiful presentation, serve the salad in a shallow dish. Garnish with extra dill or chives on top. This adds color and makes it look fresh and inviting. Pair your potato salad with grilled meats, sandwiches, or even as a side for a picnic. It complements many meals and is always a hit! {{image_2}} You can find many styles of potato salad across the world. One popular type is German-style, which often uses vinegar instead of mayonnaise. This gives it a tangy flavor. You can add bacon bits and fresh herbs for extra taste. Southern-style potato salad is rich and creamy. It usually includes sweet pickles or relish. Some people add hard-boiled eggs for extra protein. You can mix in diced bell peppers or pimento for a colorful twist. If you want a vegan potato salad, you can swap out the mayonnaise. Try using avocado or a plant-based mayo. This keeps it creamy without eggs or dairy. You can also add tahini for a nutty flavor. For gluten-free options, potato salad is a great choice since potatoes are naturally gluten-free. Just make sure any added ingredients, like mustard or pickles, are also gluten-free. Always check the labels to be safe. In summer, you can add fresh veggies like cucumbers or radishes. These give a nice crunch and extra flavor. You can also toss in fruits like apples or grapes for a sweet touch. For holidays, consider adding roasted red peppers or cranberries. These give your salad a festive look and taste. You can even include spices like paprika or dill to bring out seasonal flavors. For the full recipe, check out the Full Recipe section! To keep your potato salad fresh, store it in an airtight container. This helps prevent any odors from other foods. Always let the salad cool completely before sealing it. It will last in the fridge for about 3 to 5 days. If you notice any changes in smell or texture, it's best to throw it away. You can freeze potato salad, but it may change in texture. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. When you’re ready to eat it, defrost it in the fridge overnight. After thawing, stir it well to mix the ingredients again. If it seems dry, add a bit of mayonnaise to restore creaminess. Avoid freezing potato salad with hard-boiled eggs, as they can become rubbery. Yes, making potato salad a day early is a great idea. It helps the flavors blend well. You can prepare the salad and store it in the fridge. This way, you save time on the day of your picnic or BBQ. The longer it sits, the better it tastes! The best potatoes for potato salad are Yukon Gold or red potatoes. They hold their shape well after cooking. These types also have a nice creamy texture. This makes your salad taste rich and satisfying. Avoid starchy potatoes like Russets, as they can turn mushy. Potato salad should not sit out for more than two hours. If it is hot outside, reduce that time to one hour. Bacteria can grow quickly in warm temperatures. To keep it safe, place the salad in a cooler or on ice. Enjoy your delicious potato salad while keeping food safety in mind! This guide provided all the key steps to make great potato salad. We covered potato types, dressing tips, and added flavor ideas. Don’t forget to store it right and try different styles. Making it ahead can save time. Sometimes, sticking to basics works best, but feel free to be creative. Embrace the process, enjoy the flavors, and make every bite special. With these tips, you can create a memorable dish for any occasion.

Classic Potato Salad

Discover the ultimate Creamy Herb Potato Salad recipe that will elevate your summer gatherings! This delightful dish features tender Yukon gold potatoes mixed with a zesty herb mayonnaise, fresh veggies, and optional protein-packed hard-boiled eggs. Perfect for picnics and BBQs, it's quick to prepare and full of flavor. Click through to explore this easy recipe and impress your guests with a creamy, savory side that everyone will love!
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Ingredients
  

2 pounds baby Yukon gold potatoes, halved

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 cup celery, finely diced

1/2 cup red onion, finely chopped

1/4 cup fresh dill, chopped

2 tablespoons fresh chives, chopped

Salt and pepper to taste

Optional: Hard-boiled eggs, chopped (for extra protein)

Instructions
 

Begin by placing the halved potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

    Once boiling, reduce the heat to medium-low and let them simmer for about 10-12 minutes or until fork-tender. Be careful not to overcook!

      Drain the potatoes and let them cool slightly in a large bowl.

        In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.

          Add the diced celery, chopped red onion, dill, and chives to the mayonnaise mixture, stirring until everything is evenly coated.

            Once the potatoes are cool enough to handle, gently fold them into the herb mayonnaise mixture, being careful not to break apart the potatoes.

              If using, fold in the chopped hard-boiled eggs after the potatoes are mixed in.

                Adjust seasoning with extra salt and pepper if desired.

                  Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

                    Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6

                      - Presentation Tips: Serve in a large, shallow serving dish and garnish with additional chopped dill and a few sprigs of chives on top. Perfect for summer picnics or BBQs!