New Potato Salad for a Crowd
Perfect for summer gatherings, potlucks, and barbecues, this New Potato Salad for a Crowd is a fresh and flavorful take on the classic side dish. Made with tender, skin-on new potatoes and a creamy dressing infused with zesty Dijon mustard, tangy apple cider vinegar, and aromatic herbs like dill, parsley, and chives, every bite bursts with vibrant flavors. Crunchy celery and red onion add texture, while a sprinkle of optional paprika gives a final touch of color and flair. Easily prepared in under an hour, this recipe is designed to serve up to 12, making it ideal for feeding a hungry crowd. Serve this chilled potato salad as a refreshing complement to grilled meats, sandwiches, or your favorite picnic fare.
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Recipe Information
Ingredients
- 4 pounds new potatoes
- 2 teaspoons salt
- 1.5 cups mayonnaise
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 large celery stalks, finely diced
- 1 small red onion, finely diced
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons chives, chopped
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika (optional for garnish)
Instructions
Scrub the new potatoes under running water to remove any dirt. Leave the skins on for texture and flavor.
Cut larger potatoes in half for uniform cooking; small potatoes can be left whole.
Place the potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt to the water.
Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes or until they are fork-tender but not falling apart.
Drain the potatoes in a colander and let them cool to room temperature. Once cool, cut them into bite-sized pieces, if necessary.
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and black pepper until smooth. Taste and adjust seasoning if needed.
Add the diced celery, red onion, chopped dill, parsley, and chives to the dressing. Stir to combine.
Gently fold the cooled, chopped potatoes into the dressing mixture, ensuring all potatoes are coated evenly.
Transfer the potato salad to a serving dish. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
Optional: Just before serving, sprinkle with paprika for a pop of color.
Serve chilled and enjoy with your crowd!
Nutrition Facts
Calories |
4609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.4 g | 401% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 6981 mg | 304% | |
| Total Carbohydrate | 434.8 g | 158% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 43.0 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 857 mg | 66% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 9478 mg | 202% | |
*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.
