Potato Salad by Syd
Elevate your picnic game with "Potato Salad by Syd," a creamy and flavor-packed twist on the classic side dish. This recipe features tender Russet potatoes tossed in a tangy dressing made with creamy mayonnaise, Dijon mustard, and a splash of apple cider vinegar for a bright, zesty kick. Crunchy celery and red onion add texture, while diced hard-boiled eggs and fresh dill bring richness and herby freshness to every bite. A sprinkle of paprika on top makes for a striking presentation, and with just 35 minutes from start to finish, it's the perfect make-ahead dish to wow your crowd. Whether you're hosting a backyard BBQ or looking for the ultimate potluck companion, this potato salad is guaranteed to impress.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 teaspoons Salt
- 1 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 stalks Celery
- 0.25 cup Red onion
- 3 large Hard-boiled eggs
- 2 tablespoons Fresh dill
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Peel the potatoes and cut them into 1-inch cubes for even cooking.
Place the potatoes in a large pot and add enough cold water to cover them by about 1 inch. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart.
While the potatoes cook, finely chop the celery and red onion. Dice the hard-boiled eggs and mince the fresh dill. Set aside.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, remaining 1 teaspoon of salt, and black pepper. Mix until smooth.
Once the potatoes are cooked, drain them and let them cool for 10 minutes.
Gently fold the potatoes into the mayo mixture, ensuring each piece is evenly coated.
Add the chopped celery, red onion, hard-boiled eggs, and fresh dill to the bowl. Toss gently to combine, being careful not to mash the potatoes.
Transfer the potato salad to a serving bowl. Sprinkle paprika over the top for garnish.
Refrigerate for at least an hour before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 5976 mg | 260% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 14.5 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 263 mg | 20% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6211 mg | 132% | |
*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.
