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Yields:
4 - 5 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
I recently wrote an entire story about which potatoes were best for potato salad and waxy red potatoes proved to be one of the best for their gorgeous color and how well they retain their texture while still remaining fluffy after boiling. This salad recipe is simple, with 2 types of mustard (dijon for kick and whole grain for a bit of sweetness) and some pickled red onions for acid and crispness.
With only 2/3 cup of mayo, it isn't too creamy but you still get the richness you expect in a potato salad. Serve this as your perfect side to a hot dog or some juicy grilled chicken.
If you gave this salad a try let us know how it came out in the comments below!
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Ingredients
- 2 1/2 lb.
red potatoes, scrubbed and cut into ¾” pieces
- 1
small red onion, chopped
- 2 tsp.
sugar, divided
- 2/3 cup
and 3 tbsp apple cider vinegar, divided
Kosher salt
Freshly ground black pepper
- 2/3
mayo
- 2 1/2 Tbsp.
dijon mustard
- 1 Tbsp.
whole grain mustard
- 2 Tbsp.
dill
Directions
- Step 1In a small bowl add red onion then cover ⅔ cup apple cider vinegar, ⅓ cup water, 1 tsp sugar, a heavy pinch of salt and a few cracks of black pepper. Mix to combine and so that the salt and sugar dissolve and chill. Little onions pickle for at least 20 minutes and up to 24 hours.
- Step 2In a large pot of salted boiling water, add potatoes and allow to cook until tender but not falling apart, 12 to 15 minutes. Drain and cool completely.
- Step 3In a large bowl whisk together mayo, 3 tablespoons of apple cider vinegar, dijon, whole grain mustard and dill. Season to taste with salt and pepper. Drain the pickled onions and add them along with the potatoes and celery to the bowl. Toss to coat completely and serve.
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