Prize Winning Potato Salad
Get ready to elevate your next picnic or potluck with this Prize Winning Potato Salad, a creamy, flavor-packed classic guaranteed to impress. Made with buttery Yukon Gold potatoes, tangy dill pickles, and a zesty dressing featuring Dijon mustard and apple cider vinegar, this dish strikes the perfect balance of savory, tangy, and subtly sweet flavors. Hard-boiled eggs, crunchy celery, and red onion add texture and richness, while fresh dill and a touch of optional paprika provide a vibrant garnish. Simple to prepare and even better when made ahead, this crowd-pleaser is the ultimate side dish for barbecues, family gatherings, or any summer celebration. Serve it chilled and watch it disappear from the table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 2 tsp Kosher salt
- 4 large Eggs
- 3 medium Celery stalks
- 0.5 medium Red onion
- 0.5 cup Dill pickles
- 0.75 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tsp Sugar
- 2 tbsp Fresh dill
- 0.5 tsp Black pepper
- 0.5 tsp Paprika (optional, for garnish)
Instructions
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of kosher salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain and set aside to cool.
While the potatoes cook, place the eggs in a separate small pot. Cover with water, bring to a boil, then reduce to a simmer and cook for 10 minutes. Drain and transfer eggs to a bowl of ice water to cool completely.
Dice the celery, red onion, and dill pickles into small, bite-sized pieces. Chop the fresh dill finely and set all aside.
Once the potatoes are cool enough to handle, peel them (if desired) and cut them into 1-inch cubes. Transfer to a large bowl.
Peel and dice the hard-boiled eggs before adding them to the bowl with the potatoes.
In a medium bowl, make the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, 1 teaspoon of kosher salt, and black pepper.
Pour the dressing over the potatoes and eggs. Add the celery, red onion, pickles, and fresh dill. Gently fold the ingredients together until evenly combined. Adjust seasoning to taste.
Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld together.
Before serving, sprinkle paprika on top as an optional garnish for added color and flavor. Serve chilled.
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.5 g | 199% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 3162 mg | 137% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 20.1 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 314 mg | 24% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4562 mg | 97% | |
*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.
