Countryside Potato Salad
Experience the rustic charm of our Countryside Potato Salad, a hearty and flavorful dish perfect for backyard barbecues or family gatherings. This classic recipe features tender baby potatoes tossed with crisp celery, tangy dill pickles, and the zesty bite of red onion, all brought together with a creamy dressing of mayonnaise, Dijon mustard, and apple cider vinegar. Fresh parsley and dill add a burst of garden-fresh flavor, while chopped hard-boiled eggs lend richness and texture. With its delightful medley of flavors and simple preparation, this potato salad is a crowd-pleaser that tastes even better after a chill in the fridge, allowing the vibrant ingredients to mingle beautifully. Whether served as a picnic side dish or a comforting potluck staple, this easy and delicious countryside-style potato salad is bound to be a new favorite.
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Recipe Information
Ingredients
- 2 lbs baby potatoes
- 0.5 whole red onion
- 2 whole celery stalks
- 2 whole dill pickles
- 0.25 cup fresh parsley
- 2 tbsp fresh dill
- 0.5 cup mayonnaise
- 1.5 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 0.5 tsp black pepper
- 2 whole hard-boiled eggs
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Cover them with cold, salted water and bring to a boil over medium-high heat.
Cook the potatoes for about 12-15 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly.
While the potatoes are cooling, finely dice the red onion, celery stalks, and dill pickles. Chop the fresh parsley and dill.
Peel and chop the hard-boiled eggs into small pieces.
In a small mixing bowl, whisk together mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.
Once the potatoes are cool enough to handle, slice them into halves or quarters, depending on their size.
In a large mixing bowl, combine the potatoes, diced vegetables, chopped herbs, and hard-boiled eggs.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled and garnish with extra parsley or dill, if desired.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 11.9 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 254 mg | 20% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4426 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.
