Delicious Potato Salad
Creamy, tangy, and loaded with flavor, this Delicious Potato Salad is the ultimate crowd-pleaser for picnics, potlucks, or family dinners. Made with tender Yukon Gold potatoes, crunchy celery, tangy dill pickles, and a luscious dressing featuring mayonnaise, sour cream, and a hint of mustard, every bite is perfectly balanced. A sprinkle of paprika and fresh parsley adds vibrant color and depth, while chopped hard-boiled eggs enhance the richness. Quick to prepare in just 35 minutes, this classic potato salad is best served chilled to let the flavors meld. Elevate your side dish game with this comforting, easy-to-make recipe that pairs beautifully with grilled meats and summer favorites.
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Recipe Information
Ingredients
- 2 lb Yukon Gold potatoes
- 1 tsp Salt
- 2 stalks Celery
- 0.5 medium Red onion
- 0.5 cup Dill pickles
- 0.75 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tbsp Yellow mustard
- 1 tbsp Apple cider vinegar
- 1 tsp Sugar
- 0.5 tsp Ground black pepper
- 0.5 tsp Paprika
- 2 large Hard-boiled eggs
- 2 tbsp Fresh parsley
Instructions
Wash and peel the potatoes, then chop them into uniform 1-inch cubes.
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for 12-15 minutes, or until the potatoes are fork-tender. Be careful not to overcook.
While the potatoes are cooking, finely chop the celery, red onion, and dill pickles, and set aside.
In a large mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, ground black pepper, and paprika to make the dressing.
Once the potatoes are cooked, drain them immediately and allow them to cool slightly. Transfer the warm (not hot) potatoes to the bowl with the dressing and mix gently to coat the potatoes evenly.
Fold in the celery, red onion, dill pickles, and chopped hard-boiled eggs. Taste and adjust seasonings as needed.
Sprinkle the parsley on top for garnish. Optionally, you can sprinkle extra paprika for color.
Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Serve cold and enjoy your delicious potato salad!
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 3664 mg | 159% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 25.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 377 mg | 29% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4238 mg | 90% | |
*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.
