Creamy Potato Salad

Ingredients

• 1 kg (2.2 lbs) potatoes, peeled and cubed 1 kg (2.2 lbs) potatoes, peeled and cubed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 pickles, diced 2 pickles, diced
• 2 hard-boiled eggs, chopped 2 hard-boiled eggs, chopped
• 1/2 cup (120 ml) mayonnaise 1/2 cup (120 ml) mayonnaise
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are tender but still hold their shape, about 10-15 minutes. Drain and let cool.
2. 2.
   In a large bowl, combine the cooled potatoes, chopped onion, diced pickles, and chopped hard-boiled eggs.
3. 3.
   In a separate bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, fresh dill, salt, and pepper until well combined.
4. 4.
   Pour the dressing over the potato mixture and gently toss until all the ingredients are coated.
5. 5.
   Adjust the seasoning if needed. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
6. 6.
   Serve chilled or at room temperature. Garnish with additional fresh dill, if desired.

Treat your ingredients with care...

• Potatoes — Be careful not to overcook the potatoes as they can become mushy. Test their doneness by piercing them with a fork. They should be tender but still hold their shape.
• Fresh dill — If you can't find fresh dill, you can substitute it with dried dill. However, the flavor won't be as vibrant, so adjust the amount accordingly.

Tips & Tricks

• For a tangier flavor, add a splash of pickle juice to the dressing.
• To make the salad more colorful, use a mix of red and white potatoes.
• If you prefer a creamier texture, mash some of the potatoes with a fork before adding the dressing.
• For a twist, add crispy bacon or smoked sausage to the salad.
• Letting the salad chill in the refrigerator for a few hours before serving allows the flavors to develop and meld together.

Serving advice

Serve the Creamy Potato Salad as a side dish alongside grilled meats, sausages, or as part of a buffet spread. It pairs well with crusty bread or as a topping for open-faced sandwiches.

Presentation advice

Garnish the potato salad with a sprinkle of fresh dill and a few slices of pickles for an appealing presentation. Serve it in a large bowl or individual serving dishes to showcase the vibrant colors of the ingredients.