Potato Salad Recipe
Creamy, flavorful, and packed with texture, this classic potato salad recipe is the ultimate crowd-pleaser for summer barbecues, potlucks, or any occasion. Featuring tender Yukon Gold potatoes, crisp celery, tangy Dijon mustard, and a creamy homemade dressing, this dish strikes the perfect balance of savory and zesty. Fresh dill and finely chopped red onion elevate the flavor profile, while hard-boiled eggs add a satisfying richness. Finished with a sprinkle of paprika for a pop of color, this potato salad not only looks stunning but tastes even better after chilling to let the flavors meld. Easy to make and irresistibly delicious, this is your go-to recipe for a timeless side dish!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1.5 tablespoons White vinegar
- 2 pieces Celery stalks, diced
- 0.5 cup Red onion, finely chopped
- 2 tablespoons Fresh dill, chopped
- 3 pieces Hard-boiled eggs, chopped
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Peel the Yukon Gold potatoes and cut them into evenly sized 1-inch cubes to ensure even cooking.
Place the potatoes in a large pot and cover with water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for about 10-12 minutes, or until they are fork-tender. Make sure not to overcook them.
Drain the potatoes in a colander and let them cool for about 10-15 minutes until they are no longer steaming.
While the potatoes are cooling, prepare the dressing. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, white vinegar, 1 teaspoon of salt, and black pepper until smooth.
Add the diced celery, chopped red onion, fresh dill, and chopped hard-boiled eggs to the bowl with the dressing. Stir gently to combine.
Once the potatoes have cooled, add them to the bowl with the dressing and other ingredients. Gently toss everything together until the potatoes are evenly coated.
Taste and adjust seasoning if needed by adding more salt or pepper.
Transfer the potato salad to a serving bowl and sprinkle paprika on top for garnish, 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 |
2759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 6280 mg | 273% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 15.2 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4438 mg | 94% | |
*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.
