Classic Potato Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A creamy, tangy potato salad with a touch of mustard and fresh herbs, ideal for summer gatherings. This american-inspired salads ready in about 40 minutes pairs apple cider vinegar, mayonnaise, Dijon mustard 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

Instructions

1. 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.
2. Step 2: In a small bowl, whisk together 2 tbsp apple cider vinegar, 1/4 cup mayonnaise, and 1 tbsp Dijon mustard.
3. 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.
4. Step 4: Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving.