Classic Potato Salad
A creamy, tangy potato salad with a touch of mustard and fresh herbs, ideal for summer gatherings. This American-inspired salad recipe, ready in about 40 minutes, pairs red potatoes, apple cider vinegar, mayonnaise into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, peeled and cut into 1/2-inch cubes red potatoes
- 2 tbsp apple cider vinegar
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup, finely chopped celery
- 2 tbsp, finely chopped red onion
- 2 tbsp, chopped fresh dill
- to taste salt
- to taste pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil and cook for 15-20 minutes until tender. Drain and let cool to room temperature.
- Step 2: In a small bowl, whisk together 2 tbsp apple cider vinegar, 1/4 cup mayonnaise, and 1 tbsp Dijon mustard.
- Step 3: In a large bowl, combine cooled potatoes, 1/4 cup chopped celery, 2 tbsp chopped red onion, and 2 tbsp chopped dill. Pour the dressing over the potatoes and toss gently until evenly coated.
- Step 4: Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving.
