Potato Salad Reunion
Bring the spirit of togetherness to your table with "Potato Salad Reunion," a creamy, flavor-packed twist on a classic. This crowd-pleasing recipe combines tender, buttery Yukon Gold potatoes with crisp celery, tangy dill pickles, and the subtle bite of red onion, all tied together with a velvety mayo-Dijon dressing laced with apple cider vinegar and fresh dill. Hard-boiled eggs add extra richness, while a hint of sugar balances the tangy layers for a perfectly harmonious bite. Quick to prepare in under an hour, this potato salad is ideal for family gatherings, summer barbecues, or potluck parties. Serve it chilled to let the flavors meld, and watch as this timeless side dish becomes the centerpiece of any meal. Perfect for anyone searching for "easy potato salad recipe" or "classic potato salad with a twist."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 1 tablespoon Salt
- 2 stalks Celery
- 0.5 medium Red onion
- 3 small Dill pickles
- 4 large Hard-boiled eggs
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Apple cider vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh dill
Instructions
Place the Yukon Gold potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water to season the potatoes as they cook.
Bring the pot to a boil, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are tender and easily pierced with a fork.
Drain the cooked potatoes and let them cool for 10-15 minutes. Once they are cool enough to handle, peel the skins off (if desired) and cut them into bite-sized cubes.
While the potatoes cool, finely dice the celery, red onion, and dill pickles. Transfer them to a large mixing bowl.
Chop the hard-boiled eggs into small pieces and add them to the bowl with the vegetables.
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, ground black pepper, and half of the fresh dill.
Add the cooled, cubed potatoes to the large mixing bowl with the vegetables and eggs. Pour the dressing over the top and gently toss until everything is evenly coated.
Taste the salad and adjust the seasoning with additional salt or pepper if needed.
Transfer the potato salad to a serving dish and garnish with the remaining fresh dill for a bright, fresh finish.
Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 8181 mg | 356% | |
| Total Carbohydrate | 249.4 g | 91% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 16.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 296 mg | 23% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5497 mg | 117% | |
*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.
