Great Potato Salad
Creamy, tangy, and bursting with fresh flavors, this "Great Potato Salad" is the ultimate side dish for any gathering. Made with tender Yukon Gold potatoes, crisp celery, and zesty red onion, all tossed in a rich dressing of mayo, Dijon mustard, and apple cider vinegar, this recipe delivers a perfect balance of texture and flavor. Chopped hard-boiled eggs and fresh parsley add depth and freshness, while a sprinkle of paprika provides a vibrant finishing touch. Ready in just 35 minutes and easy to prepare ahead, this classic potato salad is a must-have for potlucks, barbecues, and picnics. Serve it chilled for a refreshing, crowd-pleasing side that’ll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 2 stalks Celery
- 0.5 Red onion
- 2 tbsp Fresh parsley
- 3 Hard-boiled eggs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
Instructions
Wash, peel (optional), and cut the Yukon Gold potatoes into bite-sized chunks.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for approximately 10-15 minutes, or until they are fork-tender. Be careful not to overcook them.
Drain the potatoes and let them cool for about 10-15 minutes.
While the potatoes are cooling, dice the celery and red onion into small pieces, and chop the fresh parsley.
Peel the hard-boiled eggs and chop them into medium-sized chunks.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Mix well to form a creamy dressing.
Add the cooled potatoes, diced celery, red onion, chopped parsley, and hard-boiled eggs into the mixing bowl with the dressing.
Gently toss all the ingredients together until everything is evenly coated with the dressing.
Taste and adjust seasoning if necessary.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled as a side dish and sprinkle with a little extra paprika or parsley for garnish, if desired.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 3880 mg | 169% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 7.0 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 224 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4175 mg | 89% | |
*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.
