Dijon Potato Salad
Creamy, zesty, and irresistibly satisfying, this Dijon Potato Salad is a flavorful twist on the classic picnic favorite. Made with tender Yukon Gold potatoes, crisp celery, and tangy red onion, this dish gets its signature kick from a velvety dressing of Dijon mustard, mayonnaise, apple cider vinegar, and olive oil. Hard-boiled eggs add a rich, hearty touch, while fresh parsley delivers a burst of aromatic freshness. Perfect for cookouts, potlucks, or as a make-ahead side dish, this easy-to-prepare salad is a crowd-pleaser that shines when served chilled or at room temperature. Whether you're savoring it alongside grilled meats or packing it in your lunchbox, this Dijon Potato Salad strikes the perfect balance of creamy, tangy, and crunchy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 tbsp Salt
- 2 pcs Celery stalks
- 0.5 pcs Red onion
- 2 tbsp Fresh parsley
- 2 tbsp Dijon mustard
- 0.5 cup Mayonnaise
- 1 tbsp Apple cider vinegar
- 2 tbsp Olive oil
- 0.5 tsp Black pepper
- 2 pcs Hard-boiled eggs
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into evenly-sized 1-inch chunks to ensure even cooking.
Place the potato chunks in a large pot and cover with water. Add 1 tablespoon of salt to the water for flavor.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, finely chop the celery, red onion, and parsley. Set them aside.
In a small bowl, whisk together the Dijon mustard, mayonnaise, apple cider vinegar, olive oil, and black pepper to create the dressing.
Once the potatoes are cooked, drain them and let them cool slightly. Transfer them to a large mixing bowl.
Add the chopped celery, red onion, and parsley to the bowl with the potatoes.
Pour the dressing over the potatoes and gently toss to combine. Be careful not to mash the potatoes.
Peel and chop the hard-boiled eggs into small pieces, then gently fold them into the salad.
Taste and adjust seasoning with additional salt or pepper, if needed.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled or at room temperature. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 8308 mg | 361% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 11.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 237 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4339 mg | 92% | |
*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.
