Creamy Summer Potato Salad (With Fresh Dill!)
My Creamy Summer Potato Salad is the perfect classic side dish for your summer cookout. Creamy, tangy, and full of comforting flavor, this is the kind of potato salad that disappears quickly at potlucks and backyard BBQs. Whether you're making it for the Memorial Day, the 4th of July, or any summer gathering, it's a must-have on the table!
Ingredients
- 2 pounds of potatoes Yukon Gold or red potatoes work well
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 3 hard-boiled eggs chopped
- ½ cup red onion finely chopped
- ¼ teaspoon ground pepper
- Fresh Dill for garnish
Instructions
Potatoes
- Wash and scrub the potatoes, then cut them into evenly sized chunks.
- Place them in a large pot of salted water and bring to a boil.
- Cook until tender, about 15-20 minutes. Test with a fork; they should be soft but not falling apart.
- Drain and allow to cool slightly.
Dressing
- In a large bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
Assemble
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces (if not already).
- Gently fold in the chopped hard-boiled eggs, garlic powder, pinch of ground pepper, red onion and mix it with the dressing. Top with freshly chopped dill.
Chill
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley or dill if desired.
Nutrition
Serving: 0.5cup | Calories: 316kcal | Carbohydrates: 22g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 397mg | Potassium: 554mg | Fiber: 3g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg
Servings: 8 servings
Calories: 316kcal
Cost: 10