Whenever my mom made it on busy days, it disappeared in seconds.
Potato salad is a classic dish that evokes memories of family picnics and summer barbecues. It’s a staple in many Midwestern homes, including mine. I love making this recipe because it’s simple, delicious, and always a hit with guests. The combination of creamy sauce and potato wedges makes it the perfect side dish for any occasion. Plus, it’s easy to prepare ahead of time, which is a lifesaver when you’re on a tight schedule.
Potato salad pairs perfectly with grilled meats like burgers, hot dogs, or chicken. It’s also a great companion to roasted vegetables or a fresh green salad. If you’re hosting a gathering, consider serving it with crusty bread and a plate of assorted cheeses for a complete meal.
Thick, Creamy Potato Salad
Servings: 6
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped celery
1/4 cup chopped red onion
3 hard-boiled eggs, chopped
2 tablespoons chopped fresh dill
Instructions
see continuation on next page
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