My Favorite Potato Salad
Creamy, tangy, and irresistibly satisfying, *My Favorite Potato Salad* is the quintessential side dish for any gathering. Made with tender Yukon Gold potatoes, a luscious dressing of mayonnaise and Dijon mustard, and a hint of sweetness from sweet pickle relish, every bite bursts with a perfect balance of flavors. Fresh celery, red onion, and parsley add crunch and vibrance, while diced hard-boiled eggs provide a hearty, comforting touch. A sprinkle of paprika not only adds a pop of color but also amps up the flavor profile. Quick to prepare and easy to customize, this crowd-pleasing classic pairs beautifully with barbecue, sandwiches, or grilled vegetables. Serve it chilled to let the flavors meld for a refreshing, summer-ready dish that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 2 stalks Celery
- 0.5 Red onion
- 2 tablespoons Sweet pickle relish
- 4 Hard-boiled eggs
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into bite-sized chunks.
Fill a large pot with water, add salt, and bring it to a boil. Add the potatoes and cook them for 15-20 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper.
Finely chop the celery, red onion, and fresh parsley. Dice the hard-boiled eggs into small pieces. Set aside.
Once the potatoes are done, drain them in a colander and let them cool slightly. You can spread them on a baking sheet to cool faster.
Gently fold the cooked potatoes into the dressing mixture. Add the celery, red onion, sweet pickle relish, chopped eggs, and parsley. Stir carefully to combine, ensuring not to break the potatoes too much.
Taste and adjust seasoning, adding more salt or pepper if needed.
Sprinkle paprika on top for garnish, then cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 657 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.
