Yukon Gold Potato Salad with Dill and Paprika
A creamy cookout potato salad made with Yukon Gold potatoes, hard-boiled eggs, celery, and a tangy mayonnaise and mustard dressing.
Ingredients
Main Ingredients
- 2 lb Yukon Gold potatoes peeled and cut into large chunks
- 4 large hard-boiled eggs roughly chopped
- 2 ribs celery finely diced
- ¼ cup red onion finely minced
- 1 cup full-fat mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp fresh dill finely chopped
- 1 tbsp fresh parsley finely chopped
- ½ tsp paprika for garnish
Instructions
Cooking
- Place the potatoes in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until fork-tender, about 15 to 20 minutes.
- Hard-boil the eggs, cool them in cold water, peel, and chop roughly.
- Drain the potatoes well and let them cool until just warm or at room temperature.
- Whisk the mayonnaise, mustard, vinegar, salt, and pepper in a large bowl until smooth.
- Add the cooled potatoes, eggs, celery, and red onion and fold gently until coated.
- Cover and refrigerate for at least 2 hours. Top with paprika, dill, and parsley just before serving.
Notes
Nutrition is an estimate per serving. Prep time includes the 2 hour chill. Keep refrigerated and discard after 2 hours at room temperature, or 1 hour in hot weather. Store 3 to 4 days.