The ultimate potluck recipe, easy Potato Salad is loaded with egg and dill for the perfect cornucopia of flavors at your next barbecue.
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Ingredients
▢5 large Yukon Gold Potatoes, about 3 lbs, diced
▢3 tbsp apple cider vinegar
▢2 large celery stalks, chopped
▢4 green onions, chopped
▢4 hard boiled eggs, peeled and chopped
▢1/4 cup fresh dill, chopped
▢1 1/4 cup mayonnaise
▢1 tbsp white vinegar
▢1 tbsp yellow mustard
▢1 tsp celery seed
▢1 tsp kosher salt
▢1 tsp pepper
Instructions
Bring the potatoes to a boil in a large pot of liberally salted water.
Turn the heat to low and cook the potatoes for 15-20 minutes or until fork tender. (You can stick a fork into a piece of potato easily.)
Drain the potatoes and transfer to a large bowl.
Immediately drizzle the apple cider vinegar over the potatoes and toss to coat.
Allow the potatoes to cool to room temperature.
Add the celery, onions, dill and egg to the potatoes and toss to combine.
In a medium bowl, whisk together the mayonnaise, mustard, vinegar, celery seed, salt and pepper until smooth.
Pour the dressing over the potato salad and toss to coat.
Transfer the potato salad to the refrigerator and chill for one hour or overnight.
Sprinkle with paprika and fresh chopped dill, if desired, prior to serving.
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00:00 Introduction
00:44 Ingredients
01:32 How to Prep Potatoes
02:34 Salad Dressing
04:12 Serving Ideas
05:20 Taste Test- Thanks for Watching!

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