Potato Salad
Creamy, tangy, and loaded with fresh ingredients, this classic potato salad is a must-have for picnics, barbecues, and potluck gatherings. Made with tender Yukon gold potatoes, crisp celery, sweet pickles, and the perfect balance of mayonnaise, Dijon mustard, and a splash of white vinegar, this dish delivers a delightful combination of flavors and textures in every bite. Hard-boiled eggs and a sprinkle of fresh parsley add extra richness and vibrancy to this easy-to-make side dish. Best served chilled, this homemade potato salad is a crowd-pleaser that pairs perfectly with grilled meats, sandwiches, or simply as a standout addition to any table.
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Recipe Information
Ingredients
- 2 pounds Yukon gold potatoes
- 2 teaspoons Salt
- 1 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon White vinegar
- 2 Celery stalks
- 1 small Red onion
- 3 Hard-boiled eggs
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Black pepper
- 0.25 cup Sweet pickles
Instructions
Scrub and peel the potatoes, then cut them into 1-inch cubes.
Place the potato cubes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for about 10-12 minutes, or until the potatoes are fork-tender.
Drain the potatoes and let them cool completely in a large mixing bowl.
While the potatoes are cooling, finely dice the celery, red onion, and pickles. Chop the parsley and peel and roughly chop the hard-boiled eggs.
In a small bowl, whisk together the mayonnaise, Dijon mustard, vinegar, 1 teaspoon of salt, and black pepper until smooth.
Add the diced celery, red onion, pickles, chopped parsley, and hard-boiled eggs to the cooled potatoes in the mixing bowl.
Pour the dressing over the potato mixture and gently toss to combine, making sure all ingredients are evenly coated.
Taste and adjust seasoning if needed, adding more salt or pepper to taste.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a final stir and garnish with additional parsley if desired.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 652 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.
