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4th of July Potato Salad

Recipe by Yuminest

This 4th of July potato salad is creamy, chunky, and full of classic cookout flavor from eggs, dill, red onion, mayo, and mustard.

  • Total Time35 minutes
  • Yield6 servings 1x
  • DietGluten Free, Vegetarian

Ingredients

Scale

 

  • 2 pounds Yukon gold potatoes, peeled and cut into chunks
  • 3 large eggs, hard-boiled and chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  • Add the potato chunks to a pot of water and cook until fork tender.
  • Drain the potatoes and place them in a large bowl.
  • Add the chopped eggs, garlic powder, salt, and black pepper.
  • Stir in the chopped red onion.
  • In a separate bowl, mix the mayonnaise and yellow mustard until smooth.
  • Pour the dressing over the potatoes and gently fold until evenly coated.
  • Transfer to a serving bowl and finish with fresh dill.

Equipment

Notes

  • Keep the potato chunks fairly even so they cook at the same speed.
  • Fold gently once the dressing goes in so the potatoes keep their shape.
  • A little extra dill on top makes the bowl look fresher right before serving.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yuminest.com/4th-of-july-potato-salad/