Picnic Potato Salad
Creamy, tangy, and irresistibly satisfying, this Picnic Potato Salad is the ultimate side dish for outdoor gatherings or casual weeknight dinners. Made with tender Yukon Gold potatoes, hard-boiled eggs, and a crunchy mix of celery, red onion, and sweet pickles, this classic potato salad is elevated by a luscious dressing of mayonnaise, Dijon mustard, and apple cider vinegar with just a hint of sweetness. Finished with optional paprika and fresh parsley for garnish, this crowd-pleasing recipe pairs perfectly with BBQ favorites or sandwiches. Ready in under an hour and best served chilled, this dish is a timeless addition to any picnic or potluck spread.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 1.5 tsp Salt
- 3 Large eggs
- 2 Celery stalks, diced
- 0.5 cup Red onion, finely chopped
- 0.25 cup Sweet pickles, chopped
- 0.75 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tsp Sugar
- 0.5 tsp Ground black pepper
- 0.25 tsp Paprika (optional, for garnish)
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into evenly sized 1-inch cubes to ensure they cook evenly.
Place the cubed potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, place the eggs in a small saucepan and cover them with cold water. Bring the water to a boil, then remove the saucepan from the heat, cover it, and let the eggs sit for 10 minutes.
Drain the potatoes in a colander and let them cool completely at room temperature to prevent a soggy texture in your salad.
Peel the cooled eggs and dice them into small pieces. Set aside.
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, black pepper, and 0.5 teaspoons of salt to create the dressing.
Add the cooled potatoes, diced celery, chopped red onion, diced eggs, and chopped sweet pickles to the bowl with the dressing. Gently fold everything together until the ingredients are evenly coated in the dressing.
Taste the salad and adjust the seasoning with more salt or pepper if needed.
Transfer the potato salad to a serving dish. If desired, garnish with a sprinkle of paprika and chopped fresh parsley for added color and flavor.
Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld together.
Serve chilled. Enjoy your Picnic Potato Salad at your next outdoor gathering or as a side dish for any occasion!
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 5034 mg | 219% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 26.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 344 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4802 mg | 102% | |
*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.
