Potato Salad 5lbs
Perfect for picnics, potlucks, and family gatherings, this hearty 5-pound Potato Salad recipe is a crowd-pleasing classic. Featuring tender Russet or Yukon Gold potatoes, crisp celery, zesty red onion, and creamy hard-boiled eggs, it’s tossed in a tangy, flavorful dressing made with mayonnaise, Dijon mustard, apple cider vinegar, and a touch of sweetness. Garnished with paprika and fresh parsley, this chilled side dish combines texture and flavor with every bite. Ready in under an hour and yielding enough to serve 10, it’s an ideal make-ahead option for any occasion. Whether you're hosting a barbecue or looking for the ultimate side for your feast, this potato salad will steal the spotlight!
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Recipe Information
Ingredients
- 5 lbs Russet or Yukon Gold potatoes
- 2 tsp Salt
- 3 medium Celery stalks
- 1 small Red onion
- 4 Hard-boiled eggs
- 1.5 cups Mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp Apple cider vinegar
- 1 tsp Sugar
- 0.5 tsp Black pepper
- 0.5 tsp Paprika (optional, for garnish)
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Wash and peel the potatoes, then cut them into bite-sized chunks (about 1-inch pieces).
Place the potatoes 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 high heat, then reduce the heat to medium and let the potatoes simmer for 10-15 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes in a colander and let them cool slightly for about 10 minutes.
While the potatoes cook, finely chop the celery and red onion. Peel and chop the hard-boiled eggs into small pieces.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper. Whisk until smooth and creamy.
Once the potatoes are slightly cooled, add them to the mixing bowl with the dressing. Gently fold them in to coat evenly.
Add the chopped celery, red onion, and hard-boiled eggs to the bowl. Fold everything together carefully to combine.
Taste the potato salad and adjust seasoning with additional salt, pepper, or vinegar, if needed.
Transfer the potato salad to a serving dish. Garnish with paprika and chopped fresh parsley, if desired.
Cover and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.
Serve chilled and enjoy!
Nutrition Facts
Calories |
4732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.9 g | 369% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1175 mg | 392% | |
| Sodium | 6726 mg | 292% | |
| Total Carbohydrate | 485.7 g | 177% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 27.4 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 443 mg | 34% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 8938 mg | 190% | |
*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.
