Gandolfos Potato Salad
Elevate your picnic or potluck game with Gandolfos Potato Salad, a creamy, tangy, and flavor-packed dish that’s sure to impress! This classic potato salad starts with tender Russet potatoes, perfectly seasoned and tossed in a luscious dressing made from mayonnaise, sour cream, and Dijon mustard, with a touch of apple cider vinegar for a zesty bite. Crunchy celery, diced dill pickles, and vibrant green onions add delightful texture, while fresh parsley and smoky paprika provide a burst of color and flavor. Hard-boiled eggs bring richness to this hearty side dish, making it irresistible. Serve it chilled for the ultimate refreshing bite—ideal for summer barbecues, family gatherings, or a no-fuss dinner side. With just 20 minutes of prep time, this easy potato salad recipe is bound to become your new favorite!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 teaspoons Salt
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 3 pieces Celery stalks, diced
- 0.5 cup Dill pickles, diced
- 4 pieces Green onions, sliced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Pepper
- 1 teaspoon Paprika (for garnish)
- 3 pieces Hard-boiled eggs, chopped
Instructions
Scrub the potatoes clean and cut them into bite-sized chunks (about 1 to 1.5 inches each) for even cooking.
Place the potato chunks into a large pot and cover them with cold water. Add 2 teaspoons of salt to the water to season the potatoes.
Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the dressing by combining mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and pepper in a large mixing bowl. Whisk until smooth and well-blended.
Drain the cooked potatoes and allow them to cool slightly, about 10 minutes, so they are warm but not hot to the touch.
Add the warm potatoes to the mixing bowl with the dressing and gently toss to coat. The warm potatoes will absorb the flavors better at this stage.
Fold in the celery, dill pickles, green onions, chopped hard-boiled eggs, and parsley. Mix until evenly combined.
Taste and adjust seasoning if necessary, adding more salt or pepper as preferred.
Transfer the potato salad to a serving dish and sprinkle paprika over the top for garnish.
Refrigerate the potato salad for at least 2 hours to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.6 g | 280% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 7910 mg | 344% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 26.7 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 486 mg | 37% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5928 mg | 126% | |
*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.
