Perfect Potato Salad
Creamy, tangy, and irresistibly flavorful, the Perfect Potato Salad is your go-to side dish for any gathering. Made with tender Yukon gold potatoes, crunchy celery, and tangy Dijon mustard, this classic recipe strikes the perfect balance of texture and taste. Hard-boiled eggs and a splash of apple cider vinegar elevate the flavor, while fresh parsley and a hint of paprika garnish add a pop of color. Ready in under 40 minutes and served chilled, this crowd-pleaser pairs beautifully with grilled meats, sandwiches, or summer barbecues. Whether for picnics, potlucks, or casual dinners, this homemade potato salad is guaranteed to be a hit!
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Recipe Information
Ingredients
- 2 pounds Yukon gold potatoes
- 1 teaspoon Salt
- 1 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 2 stalks Celery, finely chopped
- 0.5 cup Red onion, finely diced
- 4 Hard-boiled eggs, chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Peel and cut the Yukon gold potatoes into bite-sized chunks.
Place the potato chunks in a large pot and cover them with cold water. Add the salt to the pot.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer the potatoes for about 10-12 minutes or until they are tender when pierced with a fork.
Drain the potatoes and let them cool slightly. Spread them out on a baking sheet to help them cool faster.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, black pepper, and a pinch of salt to make the dressing.
Add the celery, red onion, and chopped hard-boiled eggs to the dressing. Gently stir to combine.
Once the potatoes have cooled to room temperature, add them to the mixing bowl with the dressing. Gently toss the potatoes to coat them evenly in the dressing.
Sprinkle the chopped parsley over the top and toss lightly to combine.
If desired, garnish the potato salad with a light dusting of paprika for color.
Cover the potato salad with plastic wrap and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve the potato salad cold as a side dish and enjoy!
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 20.7 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 304 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4528 mg | 96% | |
*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.
