Favorite Potato Salad
Creamy, tangy, and loaded with irresistible flavor, this **Favorite Potato Salad** is destined to become your go-to side dish for every picnic, barbecue, or family gathering. Made with tender Yukon Gold potatoes, a rich and zesty dressing of mayonnaise, Dijon mustard, and apple cider vinegar, and perfectly balanced with the crunch of celery and tang of dill pickles, this recipe has it all. Fresh parsley and optional dill elevate the flavors, while chunks of hard-boiled eggs add a satisfying richness. Garnished with a dash of smoky paprika and chilled to perfection, this classic potato salad is easy to prepare and guaranteed to wow your guests. With only 20 minutes of prep, it’s a crowd-pleasing dish you’ll turn to time and time again!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 pieces Celery stalks, finely chopped
- 0.5 cup Red onion, finely diced
- 0.25 cup Dill pickles, chopped
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh dill, finely chopped (optional)
- 3 pieces Hard-boiled eggs, chopped
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (for garnish)
Instructions
Wash and peel the Yukon Gold potatoes, and cut them into bite-sized chunks.
Place the potatoes in a large pot, cover with cold water, and add 1 tablespoon of salt.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes or until they are fork-tender.
Drain the potatoes and set them aside to cool completely.
While the potatoes cool, prepare the dressing in a large mixing bowl by combining the mayonnaise, Dijon mustard, apple cider vinegar, black pepper, and a pinch of salt. Whisk until smooth.
Once the potatoes are cool, gently fold them into the dressing, ensuring each piece is evenly coated.
Add the finely chopped celery stalks, red onion, dill pickles, parsley, and optional dill to the bowl. Mix to combine.
Fold in the chopped hard-boiled eggs carefully to avoid breaking them up too much.
Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the potato salad to a serving dish and sprinkle with paprika for garnish.
Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld before serving.
Serve chilled and enjoy your delicious, creamy Favorite Potato Salad!
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 9367 mg | 407% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 16.1 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 285 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4499 mg | 96% | |
*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.
