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Red Potato Salad

Red Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 lb red potatoes, scrubbed and quartered
  • 3 hard-boiled eggs, peeled and chopped
  • 2 celery stalks, diced small
  • 1/4 cup finely chopped red onion
  • 3/4 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped fresh dill, plus more for garnish
  • Salt and black pepper

Method
 

  1. Place quartered potatoes in a pot, cover with cold water by an inch, add a big pinch of salt, bring to a boil, then simmer until fork-tender, 10 to 12 minutes. Drain and spread on a baking sheet to cool.
  2. In a small bowl, whisk mayonnaise, Dijon, vinegar, a generous pinch of salt, and several grinds of pepper until smooth. Stir in the 2 tablespoons dill.
  3. In a large bowl, combine cooled potatoes, eggs, celery, and onion. Pour dressing over and fold gently until coated, about 1 minute. Cover and refrigerate at least 1 hour.
  4. Stir the salad, taste for seasoning, spoon into a serving bowl, and scatter extra dill and a crack of pepper on top. Serve cold.

Notes

Boil the eggs while the potatoes cook to save time. The salad tastes best after chilling overnight; just stir and add a splash of vinegar or a little more dill before serving.