Mom's Creamy Potato Salad is a quintessential dish that brings back memories of family gatherings, summer picnics, and potlucks with friends. This classic potato salad recipe is a favorite in many households, and for good reason. It's not only delicious but also provides the comfort of home-cooked goodness. Made with tender potatoes, creamy dressing, and a blend of savory flavors, this potato salad is the perfect side dish for barbecues, picnics, or any casual dining occasion. The creamy texture and fresh ingredients make it a standout choice among classic side dishes.
Ingredients
Scale:
4 large russet potatoes (or Yukon Gold for a creamier texture)
Wash the potatoes thoroughly under running water to remove any dirt, then peel and cut them into bite-sized cubes, about 1-inch in size. Place the diced potatoes in a large pot and cover them with cold water.
Bring the water to a boil over medium-high heat. Add a pinch of salt to the water. Reduce the heat to medium and simmer for about 10-15 minutes, or until the potatoes are fork-tender but not mushy. Drain and let cool completely.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, garlic powder (if using), salt, and pepper. Mix well until all ingredients are thoroughly combined.
Once the potatoes have cooled, add the chopped celery, red onion, dill pickles (if using), and chopped hard-boiled eggs to the bowl with the dressing.
Gently fold the cooled potatoes into the dressing mixture, being careful not to break up the potatoes too much.
Cover the potato salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the potato salad a gentle stir to redistribute any dressing that may have settled. Taste and adjust the seasoning with salt, pepper, or vinegar if needed.
