Not Justa Nother Potato Salad
Elevate your side dish game with "Not Justa Nother Potato Salad," a vibrant twist on the classic favorite! Made with creamy Yukon Gold potatoes, crisp celery, and tangy red onions, this potato salad is packed with texture and flavor. A luscious dressing of mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey brings a perfect balance of sweet and tangy notes, while fresh parsley and dill add an herby freshness. Finished with hard-boiled eggs for a rich, protein-packed boost and a sprinkle of smoky paprika for garnish, this dish is as visually stunning as it is delicious. Perfect for potlucks, barbecues, or cozy family dinners, this potato salad is sure to be the star of your spread. Quick to prepare and even better when chilled for a few hours, this recipe is your new go-to for a next-level potato salad experience!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 2 pieces Celery stalks, diced
- 0.5 cup Red onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 3 pieces Hard-boiled eggs, chopped
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika, for garnish
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into uniform, bite-sized cubes to ensure even cooking.
Place the potato cubes in a large pot, cover them with cold water by about an inch, and add 1 teaspoon of salt. Bring the pot to a boil over medium-high heat.
Once boiling, reduce the heat to medium and simmer for 10-12 minutes, or until the potatoes are fork-tender. Be careful not to overcook them to avoid a mushy salad.
Drain the potatoes and transfer them to a large bowl. Let them cool slightly while you prepare the dressing and other ingredients.
In a smaller mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, 1 teaspoon of salt, and black pepper until smooth.
Add the diced celery, chopped red onion, parsley, and dill to the cooled potatoes. Gently fold in the chopped hard-boiled eggs.
Pour the dressing over the potato mixture and toss gently to combine, ensuring the potatoes are well-coated without breaking apart.
Taste and adjust seasoning with additional salt or black pepper if needed.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together. For best results, chill for up to 3 hours.
Before serving, sprinkle the potato salad with paprika for a pop of color. Serve chilled or at room temperature, and enjoy!
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.6 g | 261% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 6461 mg | 281% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 19.0 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 274 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3930 mg | 84% | |
*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.
