When the weather warms up, there’s nothing like a refreshing side dish to accompany your barbecue feast. This creamy potato salad is not only a family favorite but also a staple for potlucks and summer gatherings. Its richness is perfectly balanced with the tang of apple cider vinegar and a hint of dill, making it an irresistible addition to any meal.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes plus chilling
• Servings: 8 servings

Why You’ll Love This Recipe

• Perfect balance of creamy and tangy flavors, keeping it refreshing.
• Easy-to-find ingredients with simple substitutions, if needed.
• Make-ahead convenience to fit your busy schedule.
• Versatile dish that pairs with any grilled or smoked proteins.

Ingredients

• 2.5 lbs. Yukon gold or red potatoes: Choose these for their waxy texture and ability to hold their shape. Russet potatoes are a common substitute but will yield a fluffier result.
• 1 tablespoon apple cider vinegar: Adds a subtle tang that enhances the overall flavor. White wine vinegar is a good alternative.
• 1/2 cup mayonnaise: Provides creaminess and richness. Greek yogurt can be used for a lighter version.
• 1/2 cup sour cream: Adds creaminess and tang. Use more mayonnaise if you prefer a milder taste.
• 1 tablespoon yellow mustard: Imparts a light sharpness that complements the creaminess. Dijon mustard can be used for a more intense flavor.
• 1/2 medium red onion, diced: Adds a mild bite and color. Substitute with white or Vidalia onion if desired.
• 2 celery stalks, diced: Provides crunch and freshness.
• 1/4 cup dill pickle relish (optional): Adds sweetness and tang. If unavailable, finely chopped dill pickles can be used.
• 2 tablespoons fresh dill, chopped (optional): Provides an herbaceous note. Dried dill can be substituted at half the amount.
• 1 teaspoon celery seed: Lends an earthy spice, enhancing the classic flavor profile.
• 4 hard-boiled eggs, peeled and chopped: Adds richness and texture.
• Salt and pepper, to taste: Essential for seasoning.

How to Make It

Step 1: Prepare the Potatoes

Scrub the potatoes thoroughly to remove any dirt. Bring them to a boil in a pot of salted water over medium-high heat. This seasoning step is crucial for infusing the potatoes with flavor. Once boiling, reduce the heat to medium-low and cook for 25-30 minutes, until the potatoes are fork-tender.

Step 2: Cool the Potatoes

Set up an ice bath to halt the cooking process, which helps the potatoes maintain their texture. Transfer the cooked potatoes to the ice bath, letting them cool until they are easy to handle. Gently peel by pinching the skin away and cut into bite-sized chunks to ensure consistent texture in every bite.

Step 3: Dress the Potatoes

Place the chopped potatoes in a mixing bowl and drizzle with apple cider vinegar while still slightly warm, allowing the flavor to absorb. This step ensures the tangy vinegar penetrates the potatoes, balancing the creaminess of the other dressing ingredients.

Step 4: Combine Remaining Ingredients

Add the mayonnaise, sour cream, mustard, red onions, celery, relish, dill, celery seed, eggs, and season with salt and pepper to taste. Stir gently to combine, ensuring even distribution of flavor and avoiding breakage of the potato pieces.

Step 5: Chill Before Serving

Cover the salad and chill for at least 30 minutes. This resting period allows the flavors to meld together. Serve straight from the fridge, and enjoy the creamy, tangy delight!

Recipe FAQs

How far in advance can I make this potato salad?

Prepare this potato salad up to 24 hours in advance. This not only enhances flavor but also makes it convenient for busy hosting days. Store it covered in the refrigerator until ready to serve.

Can I add other ingredients to this recipe?

Absolutely! Consider mixing in chopped bacon for a smoky flavor or many chopped herbs such as parsley for extra freshness. Adjust the seasoning accordingly to complement the added ingredients.

What can I use instead of hard-boiled eggs?

If you’re not a fan of hard-boiled eggs, simply omit them. The potato salad will still maintain its creamy texture and delightful flavor profile without them.