Crunchy Potato Salad for a Crowd
Get ready to wow your guests with this crowd-pleasing recipe for Crunchy Potato Salad! Perfect for potlucks, barbecues, and large gatherings, this creamy side dish combines tender Russet potatoes with a medley of crisp celery, sweet red bell peppers, tangy dill pickles, and fresh green onions for an irresistible crunch in every bite. The rich mayonnaise-based dressing is balanced with Dijon mustard, apple cider vinegar, and a hint of sugar, while fresh dill adds a burst of herby flavor. For an optional twist, sprinkle crumbled bacon on top for a smoky, savory kick. Make it ahead for ultimate convenience—this potato salad tastes even better after a chill in the fridge, as the vibrant flavors meld together. Easy to prepare and generously portioned to serve up to 12, this is the ultimate side dish to elevate any gathering!
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Recipe Information
Ingredients
- 4 lbs Russet potatoes
- 6 pieces Celery stalks
- 2 pieces Red bell pepper
- 6 stalks Green onions
- 1.5 cups Dill pickles
- 1.5 cups Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tbsp Granulated sugar
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Chopped fresh dill
- 1 cup Cooked and crumbled bacon (optional)
Instructions
Peel the russet potatoes and cut them into bite-sized chunks of about 1 inch.
Place the potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for about 12-15 minutes, or until the potatoes are fork-tender but not falling apart.
While the potatoes are cooking, finely chop the celery stalks, red bell peppers, green onions, and dill pickles. Transfer them to a large mixing bowl.
In a smaller bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, remaining 1 teaspoon of salt, black pepper, and chopped dill to make the dressing.
Once the potatoes are cooked, drain them well and allow them to cool for about 10 minutes.
Add the cooled potatoes to the mixing bowl with the chopped vegetables. Gently toss them together to combine.
Pour the dressing over the potato mixture and carefully fold everything together until the potatoes and vegetables are evenly coated.
If desired, sprinkle the cooked and crumbled bacon over the salad for an extra layer of flavor and crunch.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled as a side dish for your next gathering. This potato salad can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
5939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.6 g | 474% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 12762 mg | 555% | |
| Total Carbohydrate | 524.6 g | 191% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 60.2 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 12393 mg | 264% | |
*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.
