Blue Ribbon Potato Salad
Creamy, tangy, and bursting with fresh flavor, this Blue Ribbon Potato Salad is the ultimate crowd-pleasing side dish for any occasion. Made with tender Yukon Gold potatoes, crunchy celery, and the perfect balance of dill pickles, Dijon mustard, and apple cider vinegar, this recipe combines classic comfort with gourmet flair. Hard-boiled eggs and a sprinkle of fresh dill add richness and brightness, while a sweet and tangy mayo-based dressing ties it all together. Whether you're whipping it up for a backyard barbecue, picnic, or holiday feast, this easy-to-make potato salad—with just 20 minutes of prep—is sure to win first place on everyone's plate. Serve chilled and watch it disappear! Keywords: potato salad, Yukon Gold potatoes, dill pickles, creamy potato salad, BBQ sides, classic potato salad recipe.
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Recipe Information
Ingredients
- 3 pounds Yukon Gold potatoes
- 2 teaspoons Kosher salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Black pepper
- 2 large Celery stalks, diced
- 0.5 cup Red onion, finely chopped
- 0.5 cup Dill pickles, diced
- 2 tablespoons Fresh dill, chopped
- 4 large Hard boiled eggs, chopped
Instructions
Wash and peel the potatoes, then cut them into bite-sized cubes (about 1-inch pieces).
Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of kosher salt.
Bring the water to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes until they are fork-tender but not falling apart, about 10-12 minutes.
Drain the potatoes and spread them out on a baking sheet to cool slightly. Sprinkle with apple cider vinegar while warm for extra flavor.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, remaining 1 teaspoon of kosher salt, granulated sugar, and black pepper.
Add the cooled potatoes to the dressing along with the diced celery, red onion, dill pickles, chopped hard-boiled eggs, and fresh dill.
Gently mix all the ingredients until evenly coated with the dressing. Be careful not to mash the potatoes.
Cover the bowl and refrigerate for at least 1 hour to let the flavors meld together. For best results, refrigerate overnight.
Before serving, give the potato salad a gentle stir and adjust seasoning with additional salt and pepper, if needed.
Serve chilled as a side dish at your next gathering!
Nutrition Facts
Calories |
3199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 4281 mg | 186% | |
| Total Carbohydrate | 308.4 g | 112% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 22.9 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 363 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6424 mg | 137% | |
*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.
