Chunky Potato Salad
Get ready to elevate your next cookout or picnic with this irresistible Chunky Potato Salad! Made with tender Russet potatoes, creamy hard-boiled eggs, and a medley of crunchy celery and zesty red onion, this classic side dish is brought to life with a tangy dressing of mayonnaise, Dijon mustard, and apple cider vinegar. A hint of pickle relish adds a delightful sweetness, while fresh parsley and a dusting of paprika give it a flavorful, picture-perfect finish. Quick to prepare and even better after chilling, this hearty potato salad is the ultimate crowd-pleaser for summer gatherings, potlucks, or simple family meals. Serve it cold and watch it disappear!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 large Eggs
- 3 stalks Celery
- 1 small Red onion
- 3 tablespoons Pickle relish
- 1 cup Mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Ground black pepper
- 0.5 teaspoon (for garnish) Paprika
Instructions
Peel the potatoes and cut them into bite-sized chunks (about 1-inch pieces).
Place the potato chunks in a large pot, cover them with water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
While the potatoes are cooking, place the eggs in a small saucepan, cover them with water, and bring to a boil. Once boiling, turn off the heat, cover the pan, and let the eggs sit in the hot water for 12 minutes. Then transfer the eggs to a bowl of ice water to cool for 5 minutes before peeling them.
Drain the cooked potatoes and let them cool completely for about 15 minutes.
Dice the celery, finely chop the red onion, and chop the hard-boiled eggs into small pieces.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, pickle relish, salt, and black pepper. Stir well to create the dressing.
Fold the cooled potatoes, celery, red onion, and chopped eggs into the dressing, mixing gently until evenly coated.
Taste and adjust the seasoning with more salt and pepper if needed.
Sprinkle chopped parsley and paprika on top for garnish.
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 3867 mg | 168% | |
| Total Carbohydrate | 303.8 g | 110% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 30.5 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 276 mg | 21% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6245 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.
