Description
This delightful potato salad is a celebration of flavors, perfect for summer gatherings and everyday meals alike. With tender potatoes embraced by creamy mayonnaise, crisp celery adding a satisfying crunch, and fresh dill infusing aromatic notes, this dish is not only delicious but also a nostalgic reminder of joyful times spent with loved ones. Each bite offers a harmonious balance of textures and tastes that will leave everyone asking for more. Whether served at barbecues, picnics, or family dinners, this creamy potato salad is sure to become a beloved staple in your kitchen.
Ingredients
Scale
- 7 red or white new potatoes (or Yukon gold)
- 6 large eggs
- 3 celery ribs (sliced)
- 4 spring onions (sliced)
- 6 radishes (grated)
- 1 cup mayonnaise
- 1 tablespoon fresh dill (chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Boil the potatoes in salted water for about 20 minutes until fork-tender. Drain and cool.
- Hard-boil the eggs for 12–14 minutes, then cool in an ice bath before peeling.
- Once cooled, dice the potatoes and eggs into 1-inch pieces.
- In a large mixing bowl, combine diced potatoes, eggs, celery, radishes, and spring onions.
- Add mayonnaise, chopped dill, salt, and pepper. Gently fold to combine without mashing the potatoes.
- Chill in the refrigerator for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg