Zesty, creamy, and utterly delicious, this potato salad mayonnaise recipe is your go-to for any summer gathering. Perfectly balanced with a creamy mayo dressing and a hint of mustard, it’s a crowd-pleaser that’s as easy to make as it is to devour.
Why This Recipe Works
- The combination of creamy mayonnaise and a touch of mustard creates a dressing that’s rich yet balanced.
- Using waxy potatoes ensures your salad holds its shape, offering the perfect bite every time.
- A sprinkle of fresh herbs adds a burst of flavor and color, making it as beautiful as it is tasty.
Ingredients
- 2 pounds waxy potatoes, peeled and cubed
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- Salt and pepper to taste
- 2 tablespoons fresh dill, chopped
Equipment Needed
- Large pot
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Start by placing your peeled and cubed potatoes in a large pot. Cover them with cold water by about an inch, then bring to a boil over high heat. Once boiling, reduce the heat to medium and let them simmer for about 10-15 minutes, or until they’re just tender when pierced with a fork. Drain and let them cool slightly.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise and mustard until smooth. This combo is the secret to the creamy, tangy dressing that coats every potato piece perfectly. Season with salt and pepper to taste.
Step 3: Combine Ingredients
Add the slightly cooled potatoes to the bowl with the dressing. Gently fold in the chopped celery and red onion, ensuring everything is evenly coated. The key here is to mix gently to keep the potatoes from breaking apart.
Step 4: Add the Final Touches
Sprinkle the fresh dill over the salad and give it one final gentle mix. The dill adds a fresh, herby brightness that lifts the whole dish.
Step 5: Chill and Serve
Cover the bowl and refrigerate the salad for at least an hour before serving. This chilling time allows the flavors to meld together beautifully. Serve cold and enjoy the compliments!
Tips and Tricks
For an extra flavor boost, consider adding a tablespoon of apple cider vinegar to the dressing for a slight tang. If you’re short on time, you can serve the salad immediately, but the flavors won’t be as developed. For a smoother texture, mash a few of the potatoes before mixing them in. Always taste and adjust the seasoning before serving. And remember, the salad tastes even better the next day, so don’t hesitate to make it ahead!
Recipe Variations
- Add hard-boiled eggs for a protein-packed twist.
- Mix in some crispy bacon bits for a smoky flavor.
- Swap the dill for parsley or cilantro for a different herbal note.
- Include a diced apple for a sweet crunch.
- Use Greek yogurt in place of half the mayonnaise for a lighter version.
Frequently Asked Questions
Can I use any type of potato? Waxy potatoes like Yukon Gold or red potatoes are best because they hold their shape after cooking. Russets can get too mushy.
How long can I store this salad? Properly stored in an airtight container, it’ll keep in the fridge for up to 3 days.
Can I make this recipe vegan? Absolutely! Just use vegan mayonnaise and skip the eggs if you’re adding them.
Summary
This creamy, dreamy potato salad mayonnaise recipe is a summer essential, perfect for picnics, potlucks, or any day you crave something deliciously comforting. With its simple ingredients and easy steps, it’s sure to become a staple in your recipe collection.
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