Cold Fashioned Potato Salad Alton Brown
Discover the perfect summertime classic with Alton Brown's Cold-Fashioned Potato Salad, a deliciously creamy and zesty side dish that's guaranteed to impress at any gathering. This recipe features tender Yukon Gold potatoes, coated in a tangy dressing of mayonnaise, Dijon mustard, and apple cider vinegar for a burst of flavor in every bite. Finely diced celery and red onion add a satisfying crunch, while hard-boiled eggs and fresh parsley enhance the dish with heartiness and freshness. Topped with a sprinkle of paprika for color and flair, this make-ahead potato salad is the ultimate crowd-pleaser. Quick to prepare and easy to customize, it's the perfect companion for barbecues, picnics, and potlucks alike.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Kosher salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 Celery stalks, finely diced
- 0.5 cup Red onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 3 Hard-boiled eggs, chopped
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Paprika (for garnish)
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into 1-inch cubes for even cooking.
Place the potato cubes in a large pot and cover with cold water. Add the kosher salt to the water.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for approximately 12-15 minutes, or until the potatoes are fork-tender but not falling apart.
Drain the cooked potatoes in a colander and immediately spread them out on a baking sheet to cool. Allow them to cool completely before assembling the salad.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar to form the dressing.
Add the cooled potatoes to the bowl with the dressing. Gently fold the dressing into the potatoes to coat them evenly.
Add the diced celery, red onion, chopped parsley, and chopped hard-boiled eggs to the bowl. Mix gently to combine, being careful not to break the potatoes.
Season with freshly ground black pepper, adjusting to taste.
Cover the potato salad and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld together.
Before serving, sprinkle the top of the salad with paprika for a touch of color and extra flavor.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.3 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 670 mg | 14% | |
*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.
