Description
4th of July Potato Salad is the ultimate summer side dish that combines creamy Yukon Gold potatoes with crunchy celery, tangy dill pickles, and zesty Dijon mustard. This delightful salad is a crowd favorite for Independence Day gatherings and barbecues, offering a perfect blend of flavors and textures that will impress your guests. Easy to prepare and customizable, it’s not just a side; it’s a celebration on a plate!
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 stalks celery, chopped
- 2 tbsp dill pickles, diced
- 1/2 red onion, finely diced
- 2 tbsp fresh dill, chopped
- Salt and black pepper to taste
Instructions
- Wash and quarter the Yukon Gold potatoes. Boil in salted water until fork-tender (15-20 minutes). Drain and cool.
- In a large bowl, mix mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Chop celery, pickles, onion, and dill. Add to the dressing mixture.
- Once potatoes are cool, chop into bite-sized pieces and gently fold into the dressing mix.
- Chill in the fridge for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg