Old Kentucky Favorite Potato Salad
Take a trip down memory lane with this Old Kentucky Favorite Potato Salad, a southern classic that’s creamy, tangy, and perfectly nostalgic. Made with tender chunks of Russet potatoes, hard-boiled eggs, crisp celery, and red onion, each bite is layered with flavor and texture. The rich mayonnaise-based dressing, brightened with Dijon mustard, sweet pickle relish, and a splash of apple cider vinegar, delivers a zesty balance that will keep guests coming back for more. A hint of fresh parsley adds a pop of freshness, while a dusting of paprika on top elevates this traditional side dish to centerpiece status. Ready in under an hour and best served chilled, this potato salad is perfect for picnics, barbecues, or your next family gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 large Hard-boiled eggs
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Sweet pickle relish
- 2 stalks Celery
- 0.5 medium Red onion
- 2 tablespoons Fresh parsley
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Paprika (for garnish)
Instructions
Peel the potatoes and cut them into evenly sized chunks, about 1-2 inches in size.
Place the potatoes in a large pot of salted water. Bring to a boil over medium-high heat, then reduce to medium and cook for 12-15 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, finely dice the celery and red onion. Chop the parsley and set aside.
Drain the cooked potatoes and let them cool to room temperature for about 15 minutes.
Peel and chop the hard-boiled eggs into small pieces.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
Add the cooled potatoes, diced celery, diced red onion, chopped parsley, and hard-boiled eggs to the bowl. Gently fold everything together until evenly coated in the dressing.
Taste and adjust seasoning if needed by adding more salt, pepper, or vinegar.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Before serving, sprinkle paprika on top for a classic Kentucky touch. Serve chilled.
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 4171 mg | 181% | |
| Total Carbohydrate | 293.7 g | 107% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 23.1 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 298 mg | 23% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 6368 mg | 135% | |
*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.
