Creamy Potato Salad Fresh Tasting
Elevate your summer gatherings with this Creamy Potato Salad Fresh Tasting recipe, a perfect harmony of rich and tangy flavors with a refreshing twist. Made with tender Yukon Gold potatoes and a luscious dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, this classic side dish is balanced by the crisp crunch of finely diced celery and the zesty bite of red onion. Fresh herbs like parsley and dill bring a burst of garden-fresh brightness, while a sprinkle of optional paprika adds a colorful finishing touch. Ready in just 35 minutes, this potato salad is ideal for barbecues, picnics, or any occasion where a cool, creamy, and irresistibly fresh dish is a must-have. Bonus? It tastes even better after chilling, making it a make-ahead marvel that lets the flavors meld beautifully.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 pieces Celery stalks, finely diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Wash and peel the potatoes, then cut them into bite-sized cubes of about 1 inch.
Place the potato cubes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes or until they are fork-tender but not falling apart.
While the potatoes cook, prepare the dressing. In a medium-sized bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, black pepper, and a pinch of salt until smooth and creamy.
Once the potatoes are done, drain them immediately and let them cool for about 10-15 minutes to reach room temperature.
In a large mixing bowl, combine the cooled potatoes, celery, red onion, parsley, and dill.
Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Be careful not to break up the potatoes too much.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the potato salad to a serving dish. If desired, sprinkle paprika on top for a pop of color.
Chill in the refrigerator for at least 1 hour before serving to let the flavors meld together.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 8129 mg | 353% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 19.5 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 5041 mg | 107% | |
*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.
