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Creamy Homemade Potato Salad
Skip the store and make this simple homemade potato salad! Perfect side dish for parties, BBQs, or any gathering.
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Course:
Salad, Side Dish
Cuisine:
American
Prep Time:
25
minutes
minutes
Cook Time:
13
minutes
minutes
Total Time:
38
minutes
minutes
Servings:
6
Author:
Jennifer Stewart
Ingredients
5
medium
Yukon gold or yellow potatoes
peeled, cubed into bite size pieces
4
large
hard boiled eggs
cooled, diced
¾
cup
mayonnaise
1 ½
tablespoons
apple cider vinegar
½
medium
yellow onion
chopped
½
teaspoon
dried dill
or 1 teaspoon fresh
salt & pepper
to taste
paprika
garnish
Instructions
Place potatoes in a large pot of cold water. Bring to a boil and add 1-2 tablespoons of salt.
Boil until the potatoes are just fork tender. Do not over cook or they will be too soft.
Drain and rinse with cold water. Let the potatoes cool completely.
Add potatoes and diced cooked eggs to a large bowl.
In a separate bowl, mix together mayonnaise and vinegar. Add to the potatoes and stir to coat them.
Gently fold in the onion and dill. Season with salt and pepper to taste.
Cover and chill in the refrigerator for at least 30 minutes.
Garnish with paprika when ready to serve.
Notes
Salt the water so you add some flavor to the potatoes
Cool them completely before adding the dressing.
Stir in some celery seed, mustard, celery, sweet pickles, dill pickles, or
red onions
for flavor.
Try sweet relish, bread & butter pickles or even some spicy Wickles.
This is better the next day!
Nutrition
Serving:
1
|
Calories:
356
kcal
|
Carbohydrates:
26
g
|
Protein:
7
g
|
Fat:
25
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.1
g
|
Cholesterol:
136
mg
|
Sodium:
228
mg
|
Potassium:
663
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
199
IU
|
Vitamin C:
29
mg
|
Calcium:
40
mg
|
Iron:
2
mg