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Dawn’s Potato Salad Recipe

A classic and delicious potato salad recipe with a creamy dressing, hard-boiled eggs, and fresh herbs.

Prep Time 20

Cook Time 20

Marination & Resting Time: 1

Total Time 1 40

Course Appetizer, Side Dish

Cuisine American

Servings 8

Calories 276 kcal

Wash the potatoes thoroughly and chop them into small pieces. Place them in a large pot and cover them with water. Add a pinch of salt to the water and bring it to a boil over high heat.
Reduce the heat to medium and let the potatoes cook for 15-20 minutes, or until they are tender but not mushy.
Drain the potatoes and let them cool for a few minutes.
In a separate bowl, mix together the mayonnaise, mustard, white vinegar, chopped parsley, and chopped dill.
Add the chopped celery and onion to the bowl and mix everything together.
Add the chopped hard-boiled eggs and mix gently.
Finally, add the potatoes to the bowl and mix everything together until the potatoes are coated with the dressing.
Taste and add salt and pepper as needed.
Cover the bowl and refrigerate the potato salad for at least 1 hour before serving.

Recipe Notes:

For best results, let the potato salad sit in the refrigerator overnight before serving. This allows the flavors to blend together and gives the salad a delicious taste.
Use fresh herbs for the best flavor.
Customize the recipe to your liking by adding other ingredients like bacon or pickles.

Special Tips:

Use red potatoes for a firmer texture and better flavor.
Let the potato salad sit in the refrigerator for a few hours or overnight before serving to allow the flavors to blend together.
Add the dressing to the potatoes while they are still warm to help the potatoes absorb the flavors better.

Keyword BBQ side dish, potato salad, summer side dish

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