Prospect Park Potato Salad
Brighten up your next picnic or barbecue with Prospect Park Potato Salad, a vibrant twist on the classic dish that's bursting with fresh flavors and hearty textures. Made with tender Yukon Gold potatoes, crunchy celery, tangy red onion, and a creamy dressing featuring Dijon mustard, apple cider vinegar, and sweet pickle relish, this recipe balances richness with a zesty kick. Chopped fresh dill and parsley elevate the dish with herbaceous notes, while chunks of hard-boiled eggs bring satisfying protein and old-fashioned charm. Perfect for summer gatherings or potluck parties, this crowd-pleaser is easy to prepare and best served chilled, allowing the bold flavors to meld beautifully. Serve it as a side dish alongside grilled meats or sandwiches, and watch it steal the spotlight!
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 medium Red onion
- 3 stalks Celery
- 0.25 cups Fresh parsley
- 0.25 cups Fresh dill
- 0.75 cups Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 4 large Hard-boiled eggs
- 2 tbsp Sweet pickle relish
Instructions
Wash and scrub the Yukon Gold potatoes, then cut them into roughly 1-inch chunks. Leave the skin on for added texture.
Place the potatoes in a large pot, cover them with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for 12-15 minutes or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, finely dice the red onion, celery, and hard-boiled eggs. Chop the fresh parsley and dill.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, kosher salt, and black pepper until smooth.
Gently fold the warm potatoes into the dressing, ensuring each piece is coated evenly. The warmth of the potatoes will help them absorb the flavors of the dressing.
Add the diced red onion, celery, hard-boiled eggs, parsley, and dill to the bowl. Gently mix until all ingredients are evenly distributed.
Taste and adjust seasoning if necessary, adding more salt, pepper, or apple cider vinegar to suit your preference.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature, garnished with extra parsley or dill if desired.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 18.8 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 316 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4590 mg | 98% | |
*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.
