Classic Summertime Potato Salad

Classic Summertime Potato Salad

Serves 6 to 8
Pack this classic potato salad for summertime picnics. 
  • 2 pounds new red potatoes, scrubbed
  • 1 eggs
  • 2/3 cup mayonnaise
  • 3 sprigs fresh dill, finely chopped
  • 1 tablespoon coarse ground Dijon mustard
  • 1/4 cup diced red onion
  • 1/2 yellow bell pepper, chopped (about 1/2 cup)
  • 1/3 cup chopped green onion
  • 2 stalks celery, finely chopped
  • 1 dill pickle, chopped
  • 1 tablespoon pickle juice
  • 1/2 teaspoon celery seed
  • Fine sea salt to taste
  • Paprika for garnish
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In a large pot, cover potatoes with cold water and a tablespoon of sea salt. Bring to a boil, reduce heat and simmer until potatoes are tender, 20 to 30 minutes. Drain well. Once potatoes have cooled, cut into bite-size cubes.

While the potatoes cook, place eggs in another saucepan, cover with water and bring to a boil. Boil 1 minute, then remove from heat and let sit, covered for 15 minutes. Drain and run under cold water. Refrigerate until needed.

In a large bowl, whisk together mayonnaise with dill, mustard, red onion, bell pepper, green onion and celery. Fold in pickles, pickle juice, celery seed and salt to taste. Stir in potatoes. Taste and adjust seasoning. Peel eggs, slice or chop and arrange over the top of the potato salad. Garnish with paprika. Cover and chill until ready to serve.
Nutritional Info: 
Per Serving: 150 calories (15 from fat), 1.5g total fat, 45mg cholesterol, 320mg sodium, 28g carbohydrates, (3 g dietary fiber, 4g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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