Tangy Mustard and Dill Potato Salad

This tangy potato salad is a classic for a reason. The creamy mayonnaise dressing is perfectly balanced by the sharp Dijon mustard and the bright acidity of the apple cider vinegar. The celery and red onion add a nice crunch and the fresh dill brings a pop of herbaceousness. This salad is perfect for any picnic or potluck, and it's even better the next day.

Potato salad has been around for centuries, and there are countless variations on the classic recipe. This particular version is inspired by the classic German potato salad, but with a few modern twists. The Dijon mustard adds a bit of sharpness, the apple cider vinegar brightens the flavors, and the fresh dill gives it a touch of herbaceousness. The result is a potato salad that is both creamy and tangy, with a nice crunch from the celery and red onion.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 2 pounds Yukon Gold potatoes, cubed and cooked
• 1/2 cup chopped celery
• 1 cup chopped red onion
• 1 cup chopped fresh dill
• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a large bowl, combine the potatoes, celery, red onion, and dill.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the potato mixture and stir to coat.
4. Serve immediately or chill for later.

Why It Works

• Yukon Gold potatoes are a good choice for potato salad because they have a firm texture and hold their shape well.
• The combination of mayonnaise and Dijon mustard creates a creamy and flavorful dressing.
• The apple cider vinegar adds a bit of acidity and brightness to the dressing.
• The celery and red onion add a nice crunch and sweetness to the salad.
• The fresh dill adds a pop of herbaceousness to the salad.