4th of July Potato Salad
Classic American potato salad with gold potatoes, hard-boiled eggs, and a creamy Dijon dressing. Make-ahead friendly and ready for a 4th of July cookout.
Ingredients
- 2 lb gold or red potatoes peeled, diced (about 4 c)
- 3 hard-boiled eggs chopped
- 3/4 c mayonnaise or more to taste
- 2 T apple cider vinegar or white vinegar
- 1 T Dijon mustard
- 2 celery stalks chopped
- 1/2 small red onion chopped
- 1/2 t sweet paprika
- 1.5 T salt divided
- 1 t ground black pepper
- 1 T chopped fresh dill optional, for garnish
Instructions
- Wash and peel the potatoes. (If you like the skins, just wash and dry thoroughly.) Cut the 2 lbs of potatoes into 1/2 inch chunks. Set aside.
- Wash and dry 2 celery stalks. Chop as fine or as thick as you'd like. Set aside.
- Hard-boil the eggs if you haven't already. Set in cool water, then peel and chop. Set aside.
- Finely chop the small red onion (should come out to about 1/2 c or so). Reminder that if you have picky eaters, you can use a food processor to pulse the celery and onion so you get the flavor without the pieces. The child in me rejoices with the child in you. Set aside.
- Add 1T of salt to a medium pot of water and bring to a boil. Gently add the potato chunks and cook until just tender when a knife slides in with light resistance, 10 to 12 minutes. Drain and cool slightly. Set aside.
- In a large bowl, whisk together the 3/4 c mayonnaise, 2T vinegar, 1T Dijon, 1/2t paprika, 1/2T salt (add 1 teaspoon at a time and stir then taste--the salted water should have done some heavy lifting here so best to taste as you go since we can't unsalt food), and 1t pepper (or to taste).
- Stir the chopped celery and onion into the dressing.
- Add the warm potatoes and fold gently to coat. Fold in the chopped hard-boiled eggs last.
- Taste and adjust salt and pepper. Cover and refrigerate at least 1 hour but 2 are better, so the flavors meld. It will get even tastier the longer it chills before serving.
- Optionally: Garnish with chopped fresh dill (or a sprinkle of dried dill) just before serving.
Notes
You can eat it almost right away, or make it a full day ahead for amazing flavor. Stir before serving; if it's a bit too dry, add a couple tablespoons of water and mix gently.
For a lighter, higher protein version, use half mayo and half Greek yogurt.
Dill pickle version: add 1/4 c chopped pickles and 1 to 2 more tablespoons of extra dill.
Bacon-y version: fold in 4 to 6 slices crumbled crisp-cooked bacon right before serving.
Prep time of 30 minutes covers active cooking only. Plan for at least an additional 1 to 2 hours chill time before serving.
Nutrition
Calories: 353kcalCarbohydrates: 28gProtein: 7gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 105mgSodium: 1991mgPotassium: 707mgFiber: 4gSugar: 2gVitamin A: 248IUVitamin C: 31mgCalcium: 41mgIron: 2mg
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