Aaa Potato Salad
Elevate your next gathering with the irresistible charm of Aaa Potato Salad, a creamy and tangy side dish guaranteed to delight any crowd. Featuring tender russet potatoes as the base, this classic potato salad is taken to the next level with zesty Dijon mustard, a splash of apple cider vinegar, and a sprinkle of smoky paprika for a flavor-packed dressing. Crunchy diced celery, sharp red onion, and fresh parsley add vibrant texture and brightness, while finely chopped hard-boiled eggs provide a rich, satisfying finish. Ready in under an hour, this potato salad is the perfect make-ahead dish for barbecues, picnics, or potlucks. Serve it chilled for the ultimate refreshing accompaniment to grilled meats, sandwiches, or summertime spreads. Keywords: potato salad recipe, creamy potato salad, classic side dish, easy summer salad, BBQ recipes.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 1 tablespoon salt
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 stalks celery
- 1 small red onion
- 2 tablespoons fresh parsley
- 2 large hard-boiled eggs
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Peel the potatoes and cut them into 1-inch cubes.
In a large pot, add the potato cubes and cover with cold water. Add 1 tablespoon of salt.
Bring the water to a boil over high heat. Reduce the heat to medium and cook the potatoes for 12-15 minutes, or until they are fork-tender.
While the potatoes cook, dice the celery and red onion. Finely chop the parsley and hard-boiled eggs. Set them aside.
Drain the potatoes in a colander and let them cool for about 10 minutes.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, black pepper, and paprika until smooth and well combined.
Transfer the cooled potatoes to a large mixing bowl. Add the diced celery, red onion, parsley, and chopped hard-boiled eggs.
Pour the dressing over the potato mixture and gently fold everything together until it is evenly coated.
Taste and adjust seasoning if needed, adding more salt, pepper, or mustard to taste.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Serve chilled as a side dish, garnished with a sprinkle of paprika or extra parsley, if desired.
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 8622 mg | 375% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 17.4 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 257 mg | 20% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6271 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
