Outdoor Potato Salad
Perfect for picnics, barbecues, and all your al fresco dining adventures, this Outdoor Potato Salad is a creamy, tangy crowd-pleaser that’s as easy to make as it is delicious. Featuring tender Yukon Gold potatoes, crisp celery, and the subtle crunch of red onion, this salad gets a flavor boost from a zesty dressing made with Dijon mustard, apple cider vinegar, and a touch of honey. The addition of fresh parsley and chopped hard-boiled eggs makes it both hearty and refreshing. Ready in just 35 minutes and best served chilled, this classic side dish is a must-have for summer gatherings. With its perfect balance of texture and taste, this potato salad is guaranteed to be the highlight of your outdoor feast!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 3 stalks Celery
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 0.75 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 3 large Hard-boiled eggs
Instructions
Wash and scrub the Yukon Gold potatoes to remove dirt. Cut them into evenly sized chunks (about 1-1.5 inches each) for uniform cooking.
Place the potato chunks in a large pot and cover them with cold water. Add 2 teaspoons of salt to the water. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 10-15 minutes or until they're fork-tender but not falling apart.
While the potatoes cook, dice the celery and finely chop the red onion and parsley. Peel and roughly chop the hard-boiled eggs.
When the potatoes are done cooking, drain them in a colander and let them cool for about 10 minutes. You can spread them out on a baking sheet to cool faster.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, black pepper, and paprika until smooth. This will be the dressing for the salad.
Add the cooled potatoes, diced celery, chopped red onion, chopped parsley, and chopped hard-boiled eggs to the mixing bowl with the dressing.
Using a spatula, gently toss everything together until the potatoes and vegetables are evenly coated with the dressing. Be careful not to mash the potatoes too much.
Taste and adjust the seasoning with additional salt or pepper if needed.
Cover the mixing bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld together.
Serve the Outdoor Potato Salad chilled or at room temperature. Garnish with extra parsley or a sprinkle of paprika if desired.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 5774 mg | 251% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 15.7 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 253 mg | 19% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4354 mg | 93% | |
*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.
