Description
This Classic Potato Salad is a creamy, tangy side dish featuring tender baby potatoes mixed with crunchy celery, dill pickles, and onion, all brought together with a flavorful mayonnaise and mustard dressing. Perfectly chilled, it makes a refreshing accompaniment for any meal or picnic.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes
Vegetables & Herbs
- ½ cup chopped celery
- â…“ cup chopped dill pickles or relish
- ¼ cup finely chopped onion (red or yellow)
Dressing
- 5 tablespoons mayonnaise
- 2 tablespoons buttermilk (or natural yogurt)
- 1 tablespoon Dijon mustard
- salt and pepper to taste
Instructions
- Boil Potatoes: Boil the baby potatoes in salted water for 7–8 minutes until fork-tender. Drain and cool slightly before cutting into pieces to ensure they hold their shape and have the perfect texture.
- Prepare Dressing: In a mixing bowl, combine mayonnaise, buttermilk, Dijon mustard, salt, and pepper to create a smooth, tangy dressing that complements the potatoes and vegetables.
- Mix Salad: In a large bowl, gently mix the cooled, cut potatoes with chopped celery, dill pickles, and onion. Pour the prepared dressing over the mixture and fold gently to coat everything evenly without mashing the potatoes.
- Chill and Serve: Refrigerate the potato salad for a few hours to allow the flavors to meld and develop fully, resulting in a refreshing and delicious dish ready to serve.
Notes
- Use baby potatoes for quicker cooking and better texture retention.
- Buttermilk can be substituted with natural yogurt for a similar tangy flavor.
- Chilling the salad enhances the flavor and firms up the dressing.
- This salad can be made a day ahead and stored in the refrigerator.
- Adjust salt and pepper according to taste.
