Country Potato Salad
Creamy, tangy, and loaded with fresh, vibrant flavors, this Country Potato Salad is a classic side dish that takes comfort food to the next level. Made with tender Yukon Gold potatoes, crunchy celery, zesty dill pickles, and the perfect balance of mayo and Dijon mustard, this recipe brings a countryside twist to traditional potato salad. Hard-boiled eggs add richness, while a hint of apple cider vinegar and a sprinkle of fresh dill create a well-rounded, flavorful bite in every forkful. The dish is finished with a touch of paprika for a pop of color, making it visually stunning for potlucks, barbecues, or family gatherings. Ready in under an hour, this crowd-pleasing potato salad is the ultimate make-ahead recipe, allowing the flavors to meld beautifully as it chills in the fridge. Whether paired with grilled meats or served as a standalone star, this Country Potato Salad is sure to be a hit.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 4 large Hard-boiled eggs
- 2 medium Celery stalks
- 0.5 medium Red onion
- 3 spears Dill pickles
- 0.75 cups Mayonnaise
- 1.5 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh dill
- 0.5 teaspoon Paprika
Instructions
Peel and cut the Yukon Gold potatoes into bite-sized chunks. Rinse thoroughly under cold water.
Place the potatoes in a large pot, add enough water to cover them, and stir in the tablespoon of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, peel and chop the hard-boiled eggs, dice the celery, mince the red onion, and finely chop the dill pickles and fresh dill. Set these aside.
Once the potatoes are cooked, drain them and let them cool slightly. Transfer them to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, ground black pepper, and half of the paprika until smooth and creamy.
Gently fold the chopped celery, onion, pickles, eggs, and dill into the warm potatoes.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to mash the potatoes.
Adjust the seasoning with additional salt and pepper to taste if necessary.
Transfer the potato salad to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, sprinkle the remaining paprika over the top for a pop of color.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 656 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.
