Exceptional Potato Salad
This Exceptional Potato Salad is the ultimate crowd-pleaser, perfectly blending creamy, tangy, and savory flavors for a side dish that stands out. Featuring tender yellow potatoes, a luscious dressing of mayonnaise, Dijon mustard, and apple cider vinegar, and fresh crunch from celery, red onion, and sweet pickles, this classic recipe is elevated with aromatic fresh dill and a sprinkle of paprika. Chunks of hard-boiled eggs add extra richness, making each bite perfectly balanced. Ready in just 35 minutes and ideal for picnics, barbecues, or family dinners, this potato salad is best served chilled to allow the flavors to fully meld. Simple, satisfying, and downright irresistible—this is the only potato salad recipe you’ll ever need!
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Recipe Information
Ingredients
- 2 lbs Yellow potatoes
- 1 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 3 stalks Celery
- 0.5 cup Red onion
- 2 tbsp Fresh dill
- 0.33 cup Sweet pickles
- 3 Hard-boiled eggs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
Instructions
Start by washing and peeling the yellow potatoes. Cut them into bite-sized cubes, about 1 inch in size.
Place the potato cubes in a large pot and cover them with cold water. Add 1/2 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10-12 minutes, or until they are tender but not mushy. Test by poking a potato cube with a fork; it should slide in easily.
While the potatoes are cooking, prepare the other ingredients. Finely chop the celery, red onion, fresh dill, and sweet pickles. Peel and dice the hard-boiled eggs.
Once the potatoes are cooked, drain them and let them cool for about 10 minutes to reach room temperature.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Whisk until smooth and creamy.
Add the cooled potato cubes to the dressing in the bowl. Gently fold them in to coat with the dressing, being careful not to break the potatoes.
Next, fold in the chopped celery, red onion, sweet pickles, hard-boiled eggs, and dill. Mix until all ingredients are evenly distributed.
Taste and adjust seasoning if necessary, adding more salt or pepper to your liking.
Refrigerate the potato salad for at least 1 hour before serving to let the flavors meld together.
Serve cold, sprinkled with a pinch of paprika or extra fresh dill as a garnish.
Nutrition Facts
Calories |
2884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 4126 mg | 179% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 21.9 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 243 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3976 mg | 85% | |
*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.
