• CoursePotatoes, Sides
  • CuisineAmerican
  • KeywordBackyard Party, Barbeque, Delicious, Easy
Servings Prep Time
6people 25minutes
Cook Time Total Time
15minutes 40 minutes
Servings Prep Time
6people 25minutes
Cook Time Total Time
15minutes 40 minutes
Degree of Difficulty
Easy
Ingredients
  • Yukon gold or white potatoesboiled in their skin, peeled and diced
  • 2stalks celery stalkfinely diced
Dressing
  • 1cup Hellman’s mayonnaise
  • 2-3sprigs fresh tarragon or 1-2 tablespoons of dried
  • 1/4cup tightly packed finely chopped fresh dillhalf for dressing and half for potato and celery mixture
  • 1-2tbspn white wine vinegar
  • 1/2lemon juiced
  • 1tbspn Dijon or grainy mustard
  • kosher salt and ground black pepper
Instructions
  1. Gather all ingredients before starting recipe.
  2. Cover 2-3 Yukon gold or white potatoes with water. Bring water to a boil, reduce heat to a simmer and cook for 20-25 minutes or until the potatoes are crisp tender. Drain and set aside to cool.
  3. Combine dressing ingredients in a small bowl and whisk until smooth, set aside until ready to combine with potato, celery mixture.
  4. In the meantime, chop celery and reserve until potatoes have cooked and cooled to room temperature.
  5. Peel cooked potatoes and cut into a half inch dice and add to a medium sized mixing bowl.
  6. Add chopped celery and 1/2 of dill to drained, cooled and diced potatoes.
2 hours before serving
  1. Toss potatoes with about 1/2 of the dressing at least 2 hours before serving, use the remainder for a sauce over poached salmon.
  2. Serve potato salad at room temperature.