Description
This 4th of July Potato Salad is a festive summer side dish that combines tender baby potatoes with crunchy vegetables and fresh herbs. Creamy, tangy, and visually appealing, it’s the perfect accompaniment to any barbecue or picnic. Serve it chilled to elevate your Independence Day celebrations and enjoy the delightful flavors that will have everyone coming back for seconds.
Ingredients
Scale
- 2 lbs baby potatoes
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 cup chopped celery
- 1/2 cup diced red onion
- 4 hard-boiled eggs, diced
- 1/4 cup chopped fresh dill
Instructions
- Boil baby potatoes in salted water until fork-tender (15-20 minutes). Drain, let cool, then cut into halves or quarters.
- In a large bowl, mix mayonnaise and Dijon mustard until smooth.
- Finely chop celery and red onion.
- Gently fold cooled potatoes into the dressing mixture along with chopped celery, red onion, diced hard-boiled eggs, and dill. Stir until combined.
- Cover and refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 195mg