Potato Salad

Our potato salad is perfect with a Summer lunch or BBQ!
35 min
Serves 8 people


  • 5 large potatoes about 3 lbs, diced
  • 4 hard-boiled eggs peeled and chopped
  • 3 tbsp apple cider vinegar
  • 2 large celery stalks chopped
  • 4 green onions chopped
  • 1/4 cup fresh dill chopped
  • 1 1/4 cup mayonnaise
  • 1 tbsp white vinegar
  • 1 tbsp yellow mustard
  • 1 tsp celery seed
  • 1 tsp salt
  • 1/2 tsp pepper
  • Paprika to taste


Step 1

Put potatoes in a large pot and bring to a boil. Reduce heat and cook the potatoes uncovered for 15-20 mins until tender. Drain and transfer to a large bowl.

Step 2

Drizzle apple cider vinegar and toss to coat. Allow to cool. Add the celery, onions, dill and egg to the potatoes and toss.

Step 3

In a medium bowl, mix mayonnaise, mustard, vinegar, celery seed, salt and pepper until smooth and stir gently into the potato mixture.

Step 4

Refrigerate covered for at least an hour, preferably overnight. Sprinkle with paprika and chopped dill for serving.

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