Down Home Potato Salad
Bring comfort food to your table with this classic Down Home Potato Salad—your go-to recipe for picnics, barbecues, or any family gathering. Featuring tender Russet potatoes coated in a creamy blend of mayo, zesty yellow mustard, and tangy apple cider vinegar, this dish delivers the perfect balance of rich and refreshing flavors. Crisp celery, diced red onion, and dill pickle relish add a satisfying crunch, while chopped hard-boiled eggs bring a hearty, homey touch. Garnished with optional paprika and fresh parsley for a pop of color, this potato salad is as visually appealing as it is delicious. Ready in under an hour and easily customizable, this chilled side dish is a must-try for warm-weather meals or comforting year-round indulgence.
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Recipe Information
Ingredients
- 2.5 pounds Russet potatoes
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Dill pickle relish
- 2 stalks Celery stalks
- 0.5 cup Red onion
- 4 large Hard-boiled eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse and peel the potatoes. Cut them into 1-inch cubes for even cooking.
Place the cubed potatoes into a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil.
Cook the potatoes for about 10-15 minutes, or until they are fork-tender but not falling apart. Drain and allow them to cool to room temperature.
While the potatoes are cooling, dice the celery and red onion into small pieces. Chop the hard-boiled eggs into small chunks.
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, dill pickle relish, salt, and black pepper. Stir until smooth.
Gently fold in the cooked potatoes, celery, red onion, and chopped eggs into the dressing. Mix until everything is evenly coated but try not to mash the potatoes.
Taste the salad and adjust seasoning if needed by adding more salt, pepper, or vinegar to your preference.
Transfer the potato salad to a serving bowl. Optionally, garnish with a sprinkle of paprika and chopped parsley.
Cover and chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Serve cold and enjoy your Down Home Potato Salad!
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.3 g | 249% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 314.9 g | 115% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 20.7 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 350 mg | 27% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 7083 mg | 151% | |
*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.
