When my mom made this on a busy day, it was gone in seconds
Every time my mom made it on a busy day, it was gone in seconds.
Potato salad is a classic that brings back memories of family picnics and summer barbecues. It’s a staple in many Midwestern homes, including mine. I love making this recipe because it’s easy, delicious, and always a hit with guests. The combination of the creamy dressing and potato wedges makes it the perfect side dish for any occasion. Plus, it’s easy to make ahead of time, which is a big plus when you’re on a tight schedule.
Potato salad goes great with grilled meats like burgers, hot dogs, or chicken. It also pairs well with roasted vegetables or a fresh green salad. If you’re hosting, serve it with crusty bread and a selection of cheeses for a complete meal. Creamy Potato Salad with Roughage
Serves 6
Ingredients
900g Yukon Gold potatoes, peeled and cut into 2.5cm chunks
2.4dl mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp salt
1.2dl black pepper
1.2dl chopped celery
0.6dl chopped red onion
3 hard-boiled eggs, chopped
2 tbsp chopped fresh dill
Instructions
Place potatoes in a large saucepan and cover with cold water. Bring to a boil over medium heat, then reduce heat to a simmer. Cook until tender, about 10-15 minutes. Drain and let cool slightly.
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