Cold Potato Salad
Cool, creamy, and bursting with flavor, this Cold Potato Salad is the ultimate summer side dish that pairs perfectly with any picnic or barbecue. Made with tender Yukon Gold potatoes, crisp celery, zesty dill pickles, and tangy red onion, this classic recipe features a rich and velvety dressing of mayonnaise, Dijon mustard, and a splash of white vinegar for a perfect balance of creaminess and tang. Chopped hard-boiled eggs add a hearty, silky texture, while fresh parsley brightens every bite. Ready in just 35 minutes, this potato salad is best when chilled, allowing all the savory and herbaceous flavors to meld beautifully. Whether it's for a family gathering or a casual dinner, this crowd-pleaser is sure to steal the show. Keywords: cold potato salad, creamy potato salad recipe, Yukon Gold potato salad, summer side dish, easy picnic recipe.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 cup Mayonnaise
- 2 tbsp Dijon mustard
- 2 Celery stalks
- 0.5 Red onion
- 2 Dill pickles
- 2 tbsp Fresh parsley
- 1 tbsp White vinegar
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 Hard-boiled eggs
Instructions
Peel and chop the Yukon Gold potatoes into bite-sized chunks.
Place the chopped potatoes into a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the water to a boil, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until fork-tender.
Drain the cooked potatoes and let them cool completely. You can speed this up by spreading them out on a baking sheet.
While the potatoes are cooling, dice the celery, red onion, and dill pickles into small pieces. Finely chop the fresh parsley. Set aside.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, white vinegar, sugar, salt, and black pepper. Mix until smooth.
Once the potatoes are completely cool, gently fold them into the dressing. Be careful not to mash them.
Add the diced celery, red onion, pickles, and parsley into the bowl. Stir gently to combine evenly.
Peel and chop the hard-boiled eggs. Fold them into the potato salad for added creaminess and flavor.
Cover the potato salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled and garnish with additional parsley if desired.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 4146 mg | 180% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 17.6 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 262 mg | 20% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4412 mg | 94% | |
*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.
