Really Good Potato Salad
Creamy, tangy, and packed with bold yet classic flavors, this "Really Good Potato Salad" elevates a timeless side dish to crowd-pleasing perfection! Made with tender Yukon Gold potatoes and a rich dressing of mayonnaise, Dijon mustard, and apple cider vinegar, this recipe achieves the perfect balance of creaminess and zest. Finely chopped celery and red onion add a satisfying crunch, while fresh parsley and hard-boiled eggs bring depth and freshness. Garnished with paprika for a hint of color, this potato salad is as beautiful as it is delicious. Whether you're hosting a summer barbecue, holiday gathering, or picnic, this easy-to-make recipe will quickly become a go-to favorite. Don’t forget to chill it before serving to let the flavors meld together for maximum impact!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons Apple cider vinegar
- 2 stalks (finely chopped) Celery
- 0.5 medium (finely diced) Red onion
- 2 tablespoons (chopped, plus more for garnish) Parsley
- 4 large (chopped) Hard-boiled eggs
- 0.5 teaspoon Black pepper
- 0.5 teaspoon (optional, for garnish) Paprika
Instructions
Wash and peel the Yukon Gold potatoes. Chop them into 1-inch cubes for even cooking.
Place the potato cubes into a large pot and cover them with cold water. Add 1 teaspoon of salt to the pot.
Bring the water to a boil over medium-high heat. Reduce to a simmer and cook the potatoes until they are fork-tender, about 10-12 minutes. Be careful not to overcook them.
Drain the potatoes and spread them out on a baking sheet to cool slightly, about 10 minutes.
While the potatoes are cooling, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
Add the finely chopped celery, diced red onion, and chopped parsley to the dressing. Stir to combine.
Gently fold in the chopped hard-boiled eggs to the dressing mixture.
Once the potatoes have cooled to room temperature, gently fold them into the dressing mixture. Be careful not to mash the potatoes; you want them to hold their shape.
Season the potato salad with black pepper, and adjust the salt if needed.
Transfer the potato salad to a serving bowl. Garnish with additional chopped parsley and a light sprinkle of paprika, if desired.
Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.
Nutrition Facts
Calories |
2786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 9.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4311 mg | 92% | |
*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.
