Hill Country Potato Salad
Transport your taste buds to the heart of Texas with this creamy and tangy Hill Country Potato Salad, the ultimate side dish for BBQs, picnics, and family gatherings. Made with tender yellow potatoes, a velvety blend of mayonnaise and yellow mustard, and the zesty crunch of dill pickle relish, this recipe is a flavorful twist on a classic. The addition of hard-boiled eggs, finely diced red onion, and celery adds texture and depth, while a hint of smoked paprika brings a subtle smoky finish. Ready in under an hour and perfect served chilled or at room temperature, this potato salad checks all the boxes for a crowd-pleasing dish. Don’t forget the optional garnish of fresh parsley for a vibrant, herbaceous touch!
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Recipe Information
Ingredients
- 2 pounds yellow potatoes
- 1.5 teaspoons kosher salt
- 0.75 cups mayonnaise
- 2 tablespoons yellow mustard
- 0.25 cups dill pickle relish
- 3 hard-boiled eggs
- 0.25 cups red onion, finely diced
- 0.25 cups celery, finely diced
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Wash and peel the yellow potatoes. Cut them into bite-sized chunks, roughly 1-inch pieces.
Add the potato chunks to a large pot and cover with cold water. Add 1 teaspoon of kosher salt to the water.
Bring the water to a boil over medium-high heat. Reduce to a simmer and cook the potatoes until fork-tender, about 15-20 minutes.
Drain the potatoes in a colander and let them cool slightly for about 10 minutes.
In a large mixing bowl, combine the mayonnaise, yellow mustard, dill pickle relish, and smoked paprika. Stir until smooth.
Peel and dice the hard-boiled eggs into small pieces. Add them to the bowl with the dressing.
Add the diced red onion and celery to the bowl, and mix gently to combine.
Gently fold in the warm potato chunks into the dressing mixture, being careful not to mash the potatoes too much. Season with the remaining 0.5 teaspoons of kosher salt and black pepper.
Cover the bowl and refrigerate the potato salad for at least 1 hour to let the flavors meld together.
Before serving, garnish with freshly chopped parsley, if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 235.1 g | 85% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 15.6 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 236 mg | 18% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 4035 mg | 86% | |
*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.
