A classic, creamy potato salad perfect for any occasion, bringing together the vibrant flavors of fresh herbs and tangy mustard dressing.

Scale

1.5 lbs potatoes

1 cup mayonnaise

2 tbsp Dijon mustard

1 small red onion, chopped

2 stalks celery, chopped

2 tbsp fresh dill, chopped

Salt and pepper to taste

Wash and slice potatoes into quarter-inch rounds.

Boil potatoes for 10 minutes until tender. Drain and cool.

In a large bowl, whisk mayonnaise, Dijon mustard, salt, and pepper.

Add cooled potatoes, onion, celery, and dill to the dressing.

Gently fold ingredients to combine.

Chill before serving to let flavors meld together.

Chill longer for better flavor melding.

Potato salad can be made a day ahead.

Keywords: classic potato salad, creamy salad, summer barbecue side