Easter Potato Salad
This Easter Potato Salad boasts an irresistible creaminess and a perfect balance of tangy, sweet, and savory notes. It quickly becomes the star of any spread. You will love its vibrant freshness and satisfying texture.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 8 servings
- Category: Side Dish
- Method: Chilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
3 pounds Yukon Gold Potatoes
1 ½ cups Mayonnaise
2 tablespoons Dijon Mustard
1 tablespoon Yellow Mustard
3 Celery Stalks (finely diced)
½ medium Red Onion (finely diced)
6 large Hard-Boiled Eggs (chopped)
¼ cup Fresh Dill (chopped)
2 tablespoons Fresh Chives (chopped)
1 tablespoon White Vinegar or Pickle Juice
1 teaspoon Granulated Sugar (optional)
1 teaspoon Salt (or to taste)
½ teaspoon Black Pepper (or to taste)
½ teaspoon Smoked Paprika (for garnish)
Instructions
- Wash the Yukon Gold potatoes thoroughly. Cut the potatoes into uniform 1-inch cubes
- Place the cubed potatoes in a large pot, cover with cold water and add salt. Bring to a boil and simmer until fork-tender, about 10-15 minutes. Drain and cool slightly
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, yellow mustard, vinegar (or pickle juice), sugar, salt, and black pepper. Whisk until smooth and adjust seasonings to taste
- Finely dice celery and red onion, chop hard-boiled eggs, and coarsely chop dill and chives
- Add the slightly cooled potatoes to the dressing and fold gently. Add celery, onion, eggs, dill, and chives, and gently fold until evenly coated
- Cover and refrigerate for at least 2 hours, ideally 4 hours or overnight. Before serving, stir gently and adjust seasoning. Garnish with smoked paprika and serve
Notes
Allow ample chilling time to deepen the flavors.
Find it online: https://onthatplate.com/easter-potato-salad/