My Mother's Potato Salad

Take a trip down memory lane with "My Mother's Potato Salad," a timeless classic bursting with comforting flavors and hearty textures. This easy-to-make recipe combines creamy Yukon Gold potatoes, perfectly boiled eggs, crisp celery, and tangy pickle relish for the ultimate balance of savory and tangy goodness. A luscious dressing made with mayonnaise, yellow mustard, and apple cider vinegar ties everything together, while a sprinkle of paprika and optional fresh parsley adds a finishing touch of color and zest. Perfect for summer barbecues, potlucks, or as a satisfying side dish for family dinners, this chilled potato salad is a true crowd-pleaser that gets even better after a little time in the fridge to let the flavors meld. Simple, nostalgic, and utterly delicious, this recipe comes together in just 40 minutes and serves six generously. Bring a taste of tradition to your table today!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 lbs Yukon Gold potatoes
• 4 large eggs
• 1 cup (diced) celery
• 0.5 cup (finely chopped) red onion
• 0.25 cup pickle relish
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp (to taste) salt
• 0.5 tsp (to taste) black pepper
• 1 tsp (for garnish) paprika
• 2 tbsp (chopped) fresh parsley (optional)

Directions

Step 1

1. Peel and cut the Yukon Gold potatoes into bite-sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

Step 2

2. Reduce the heat to medium and simmer the potatoes for 10-15 minutes, or until fork-tender. Drain the potatoes and let them cool completely.

Step 3

3. While the potatoes are cooking, place the eggs in a small saucepan and cover with water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 10 minutes.

Step 4

4. Transfer the boiled eggs to an ice bath or run them under cold water to stop the cooking. Peel the eggs and chop them into small pieces.

Step 5

5. In a large mixing bowl, combine the diced celery, finely chopped red onion, and pickle relish.

Step 6

6. In a separate small bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until smooth.

Step 7

7. Add the cooled potatoes, chopped eggs, and the mayonnaise mixture to the mixing bowl with the vegetables. Gently stir until everything is evenly coated, being careful not to mash the potatoes.

Step 8

8. Taste and adjust seasoning with additional salt and black pepper, if needed.

Step 9

9. Transfer the potato salad to a serving dish and sprinkle with paprika for garnish. Add chopped fresh parsley on top, if desired.

Step 10

10. Cover and refrigerate for at least 1 hour before serving to let the flavors meld together. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1662.7g)

Amount per serving	% Daily Value*
Calories	2845.4

Total Fat 194.3g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 979.3mg	0%
Sodium 4173.2mg	0%
Total Carbohydrate 245.2g	0%
Dietary Fiber 17.9g	0%
Total Sugars 30.2g
Protein 47.1g	0%

Vitamin D 164IU	0%
Calcium 334.6mg	0%
Iron 12.7mg	0%
Potassium 4669.2mg	0%

*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.

Source of Calories

Fat: 59.9%

Protein: 6.5%

Carbs: 33.6%