New Potato Salad
Creamy, tangy, and bursting with fresh flavors, this New Potato Salad is the perfect addition to your next gathering or summer barbecue. Featuring tender, buttery new potatoes, a luscious dressing made from a harmonious blend of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, and crisp bites of celery and red onion, this dish strikes the ideal balance of creamy and crunchy. Chopped hard-boiled eggs and fresh parsley lend extra heartiness and a bright, herbaceous touch to this classic side dish. Ready in just 35 minutes and best served chilled, this versatile potato salad is an irresistible crowd-pleaser that pairs beautifully with grilled meats or sandwiches.
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Recipe Information
Ingredients
- 2 pounds new potatoes
- 0.5 cups mayonnaise
- 0.25 cups sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 pieces celery stalks
- 0.5 cups red onion
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 pieces hard-boiled eggs
Instructions
Wash and scrub the new potatoes thoroughly. Cut any larger potatoes into halves or quarters so that all pieces are roughly the same size for uniform cooking.
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the new potatoes and cook for 12-15 minutes or until tender when pierced with a fork. Drain and set aside to cool.
While the potatoes are cooling, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
Dice the celery and red onion into small pieces. Chop the fresh parsley finely. Peel and chop the hard-boiled eggs into bite-sized pieces.
Once the potatoes have cooled enough to handle, cut them into bite-sized pieces if they aren't already. Place them in a large mixing bowl.
Add the diced celery, red onion, chopped parsley, and hard-boiled eggs to the potatoes.
Pour the dressing over the potato mixture and gently toss until everything is well-coated. Taste and adjust seasoning with additional salt or pepper if needed.
Cover the mixing bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled as a side dish. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 3269 mg | 142% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 15.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 314 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4346 mg | 92% | |
*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.
