Excellent and Amazing Potato Salad
Get ready to impress at your next gathering with this excellent and amazing potato salad recipe! Made with creamy Yukon Gold potatoes, crisp celery, tangy dill pickles, and hard-boiled eggs, this classic side dish is elevated with a zesty dressing of mayonnaise, Dijon mustard, and apple cider vinegar. A sprinkle of fresh parsley adds a burst of freshness, while paprika enhances its flavor and visual appeal. Perfectly balanced with crunchy textures and a smooth, flavorful base, this potato salad is a must-have for barbecues, picnics, or family dinners. Easy to prepare in under 35 minutes, this crowd-pleaser can be made ahead, giving the ingredients time to meld into a perfectly chilled, irresistible side dish.
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Recipe Information
Ingredients
- 2 lb Yukon Gold potatoes
- 2 tsp Salt
- 1 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 3 stalks Celery
- 0.5 medium Red onion
- 3 spears Dill pickles
- 2 tbsp Fresh parsley
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 3 large Hard-boiled eggs
Instructions
Peel the potatoes and cut them into bite-sized chunks. Place them 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 heat. Lower the heat and simmer the potatoes for 10-12 minutes, or until they are fork-tender. Be careful not to overcook them.
While the potatoes are cooking, dice the celery, red onion, and dill pickles into small, uniform pieces. Set them aside.
Finely chop the fresh parsley and set aside for later use.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, black pepper, 1 teaspoon of salt, and paprika to make the dressing.
Once the potatoes are cooked, drain them and let them cool for 10–15 minutes. Spread them out on a baking sheet for quicker cooling if needed.
Peel and dice the hard-boiled eggs into small pieces.
In a large mixing bowl, combine the cooled potatoes, diced vegetables (celery, red onion, and pickles), chopped eggs, and parsley.
Pour the dressing over the potato mixture and gently stir until everything is evenly coated. Be careful not to mash the potatoes while mixing.
Taste the salad and adjust seasoning with additional salt or pepper if required.
Cover the bowl and refrigerate the potato salad for at least 1 hour to let the flavors meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 6370 mg | 277% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 11.0 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 243 mg | 19% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4302 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.
