One More Potato Salad
Elevate your picnic or potluck game with "One More Potato Salad," a creamy and tangy twist on the classic side dish. Made with tender Yukon Gold potatoes, crunchy celery, zesty dill pickles, and finely chopped red onion, this flavorful potato salad strikes the perfect balance of textures. A rich dressing of mayonnaise, Dijon mustard, and apple cider vinegar, sweetened with a hint of sugar, ties all the ingredients together, while fresh parsley and chopped hard-boiled eggs add a touch of freshness and protein. Ready in just 35 minutes and ideal for serving a crowd, this crowd-pleaser is perfect for summer barbecues, family gatherings, or as a make-ahead lunch. Refrigerate for an hour to let the flavors meld, and watch this upgraded potato salad disappear from the table!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 2 stalks Celery
- 0.5 medium Red onion
- 3 small Dill pickles
- 0.25 cup Fresh parsley
- 0.75 cup Mayonnaise
- 1.5 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Black pepper
- 3 large Hard-boiled eggs
Instructions
Wash the potatoes thoroughly and cut them into bite-sized chunks. If you prefer a more rustic look, you can leave the skins on.
Place the potato chunks into a large pot and cover with cold water. Add 1 tablespoon of salt to the water.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until they are fork-tender.
While the potatoes are cooking, dice the celery stalks, finely chop the red onion, and cut the dill pickles into small cubes. Chop the parsley and set all the prepared vegetables aside.
Once the potatoes are done, drain them and transfer them to a large mixing bowl. Allow them to cool slightly for 10 minutes.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper to make the dressing.
Peel and chop the hard-boiled eggs into small pieces and add them to the slightly cooled potatoes.
Add the celery, red onion, dill pickles, and parsley to the potatoes and eggs.
Pour the prepared dressing over the potato mixture. Gently toss everything together until evenly coated. Be careful not to mash the potatoes.
Taste and adjust seasoning if needed by adding additional salt or pepper.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Serve cold or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 648 mg | 14% | |
*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.
