Jun 09 2026
Restaurants›McGregors Butcher & Bistro›Potato Salad Recipe

Potato Salad Recipe

Inspired by McGregors Butcher & Bistro
Time45m
Serves6

Make Potato Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

Dressing

Method

Preparation

  1. 1

    Cook the Potatoes

    Start by washing and peeling the potatoes. Cut them into bite-sized cubes. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender, about 10-15 minutes. Drain and let cool.

  2. 2

    Prep the Vegetables

    While the potatoes are cooling, chop the celery and finely dice the red onion. Set aside.

  3. 3

    Hard-boil the Eggs

    Place the eggs in a pot and cover with water. Bring to a boil, then remove from heat and cover for 12 minutes. Afterward, cool in ice water, peel, and chop.

Mixing

  1. 4

    Make the Dressing

    In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, sugar, and fresh dill. Mix well until smooth.

  2. 5

    Combine All Ingredients

    In a large mixing bowl, combine the cooled potatoes, chopped celery, diced onion, and chopped hard-boiled eggs. Pour the dressing over the mixture and gently fold everything together until well combined.

Serving

  1. 6

    Chill and Serve

    Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with additional fresh dill if desired.

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