Knox Potato Salad
Elevate your summer gatherings with this creamy and flavorful Knox Potato Salad! Featuring tender russet potatoes, a tangy dressing made with mayonnaise, yellow mustard, and sweet pickle relish, and the perfect crunch of red onion and celery, this classic side dish is a guaranteed crowd-pleaser. Chopped hard-boiled eggs add a rich texture, while a hint of vinegar and paprika deliver a tangy, smoky kick. Fresh parsley provides a vibrant garnish, making this potato salad as visually appealing as it is delicious. Perfect when served chilled, it's an easy yet satisfying dish that pairs beautifully with grilled meats, burgers, or sandwiches. With just 20 minutes of prep and simple ingredients, this recipe is ideal for potlucks, barbecues, or weekday meals. Try this irresistible take on traditional potato salad to impress your friends and family!
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Recipe Information
Ingredients
- 3 large russet potatoes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 cup sweet pickle relish
- 0.5 medium, finely diced red onion
- 2 stalks, finely diced celery
- 3 large, chopped hard-boiled eggs
- 1 tablespoon white vinegar
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, finely chopped fresh parsley
Instructions
Peel the russet potatoes and cut them into evenly-sized chunks, roughly 1-inch in size.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium heat, then reduce to a simmer. Cook for 10-12 minutes or until the potatoes are fork-tender. Do not overcook to avoid mushy potatoes.
Drain the potatoes in a colander and allow them to cool slightly, about 10 minutes.
In the meantime, prepare the dressing. In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, white vinegar, salt, and black pepper. Mix until smooth and well incorporated.
Add the cooled potatoes to the mixing bowl with the dressing. Gently toss the potatoes to coat them evenly in the dressing.
Add the finely diced red onion, celery, and chopped hard-boiled eggs to the bowl. Fold these ingredients into the potatoes, being careful not to mash them.
Taste the salad and adjust the seasoning with additional salt or pepper, if necessary.
Transfer the potato salad to a serving dish. Sprinkle the top with paprika and freshly chopped parsley for garnish.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled and enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 10.0 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 845 mg | 18% | |
*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.
