Classic Potato Salad
Say hello to summer gatherings with this Classic Potato Salad recipe—a timeless side dish that's as delicious as it is easy to make. Featuring buttery Yukon Gold potatoes paired with crunchy celery, vibrant red onion, and fresh dill, this salad strikes the perfect balance between creamy and tangy. The dressing combines rich mayonnaise, zesty Dijon mustard, and a splash of lemon juice for a flavor boost, while chopped hard-boiled eggs add hearty texture. Finished with a sprinkle of paprika, this crowd-pleasing dish is best served chilled, making it the ideal accompaniment for BBQs, picnics, or potlucks. Ready in just 35 minutes, this potato salad is simple to prepare yet irresistibly satisfying!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 2 tablespoons Lemon juice
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 Celery stalks, finely chopped
- 0.5 cup Red onion, finely chopped
- 2 tablespoons Fresh dill, chopped
- 0.5 teaspoon Freshly ground black pepper
- 3 Hard-boiled eggs, chopped
- 0.5 teaspoon Paprika
Instructions
Scrub and peel the potatoes, then cut them into bite-sized cubes.
Place the potato cubes in a large pot and cover them with cold water. Add 1 tablespoon of salt.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes until fork-tender.
While the potatoes are cooking, prepare a large bowl with ice water. Once the potatoes are cooked, drain them and immediately transfer them to the ice water to cool promptly.
In a separate bowl, whisk together 2 tablespoons of lemon juice, 1 cup of mayonnaise, and 2 tablespoons of Dijon mustard until smooth.
Drain the cooled potatoes thoroughly and place them in a large mixing bowl.
Add the finely chopped celery, red onion, fresh dill, and chopped hard-boiled eggs to the potatoes, and gently mix.
Pour the dressing over the potato mixture and carefully fold it together until everything is well coated. Season with 0.5 teaspoon of freshly ground black pepper and more salt if needed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, sprinkle the top with 0.5 teaspoon of paprika for color and additional flavor.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 8734 mg | 380% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 18.1 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 321 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4763 mg | 101% | |
*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.
