Our Favorite Potato Salad
Creamy, tangy, and bursting with fresh flavor, "Our Favorite Potato Salad" is the ultimate side dish for any gathering or barbecue. Made with tender Yukon Gold potatoes, hard-boiled eggs, crisp celery, and zesty dill pickles, this classic recipe gets a flavor boost from a rich dressing of mayonnaise, yellow mustard, and a splash of apple cider vinegar. A hint of sugar balances the tang, while a sprinkle of fresh dill and paprika adds a vibrant finishing touch. Perfectly seasoned and easy to prepare ahead, this potato salad is a crowd-pleaser that tastes even better after chilling, allowing the flavors to meld beautifully. Whether it's a summer picnic or a cozy family dinner, this potato salad is sure to be a hit!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 3 large Eggs
- 2 stalks Celery
- 0.5 medium Red onion
- 1 cup Dill pickles
- 0.75 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill (optional)
- 1 teaspoon Paprika (for garnish)
Instructions
Peel the potatoes and cut them into evenly-sized chunks (about 1-inch pieces).
Place the potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt to the water.
Bring the water to a boil, then reduce the heat to medium and simmer the potatoes for 10–15 minutes, or until they are fork-tender. Be careful not to overcook.
While the potatoes cook, place the eggs in a small saucepan and cover them with water. Bring to a boil and cook for 10 minutes. Transfer the eggs to an ice bath to cool for 5 minutes before peeling.
Dice the celery, red onion, and dill pickles into small, evenly-sized pieces. Set aside.
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, and black pepper. Mix well to form the dressing.
Drain the cooked potatoes and let them cool for 10–15 minutes. Once cooled, gently fold the potatoes into the dressing.
Chop the hard-boiled eggs into small pieces and add them to the bowl with the potatoes. Add the diced celery, red onion, and dill pickles as well.
If using fresh dill, chop it finely and gently mix it into the potato salad.
Taste and adjust the seasoning with more salt or pepper, if needed.
Transfer the potato salad to a serving dish and sprinkle paprika on top for garnish.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 6626 mg | 288% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 22.7 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4309 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.
