Killer Potato Salad
Dive into the irresistible flavors of this **Killer Potato Salad**, a crowd-pleasing side dish that’s perfect for summer barbecues, potlucks, or family gatherings. Made with creamy Yukon Gold potatoes, a tangy blend of mayonnaise, Dijon mustard, and apple cider vinegar, and elevated with crunchy diced celery, red onion, and fresh herbs, this recipe strikes the perfect balance of taste and texture. The addition of chopped hard-boiled eggs adds a hearty touch, while a sprinkle of paprika gives it a colorful and smoky finish. Quick to prepare and even better after a chill in the fridge, this classic yet flavorful potato salad is sure to be the star of any meal. **Easy potato salad recipe**, **classic picnic side dish**, and **best creamy potato salad** are just a few tags that describe this timeless favorite.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 pieces Celery stalks, finely diced
- 0.5 cup Red onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 4 pieces Hard-boiled eggs, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika (optional, for garnish)
Instructions
Scrub the Yukon Gold potatoes and cut them into bite-sized pieces. Leave the skins on for flavor and texture, or peel them off if preferred.
Place the potato pieces in a large pot and cover with cold water. Add a generous pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for about 10-15 minutes, or until the potatoes are fork-tender but not falling apart.
While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
Drain the cooked potatoes and transfer them to a large mixing bowl. Let them cool for 10-15 minutes at room temperature.
Once the potatoes are warm but not hot, gently fold in the diced celery, red onion, parsley, dill, and hard-boiled eggs.
Pour the mayonnaise dressing over the potato mixture and stir gently to combine, ensuring that all the ingredients are evenly coated.
Taste and adjust the seasoning with additional salt or pepper if needed.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with a sprinkle of paprika, if desired, and a few extra sprigs of parsley for presentation.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 681 mg | 14% | |
*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.
