Red Potato Salad
Creamy, tangy, and packed with vibrant flavor, this Red Potato Salad is a must-try side dish for any gathering or picnic. Made with tender red potatoes, crunchy celery, and zesty red onion, this classic recipe gets an elevated twist from Dijon mustard and apple cider vinegar in the dressing, adding a delightful tang to each bite. Hard-boiled eggs and fresh parsley provide richness and a pop of fresh, herbal flavor, creating a perfectly balanced dish. Ready in just 35 minutes and served chilled, it's the ideal complement to grilled meats, BBQs, or casual lunches. With its irresistible blend of textures and bold flavors, this red potato salad is a timeless favorite you’ll keep coming back to.
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 0.5 cups mayonnaise
- 1 tablespoons Dijon mustard
- 1 tablespoons apple cider vinegar
- 2 pieces celery stalks
- 0.25 cups red onion
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 pieces hard-boiled eggs
Instructions
Scrub the red potatoes under running water and cut them into bite-sized chunks. If desired, leave the skin on for added texture and nutrients.
Place the potato chunks into a large pot and cover them with cold water. Add a pinch 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 10-12 minutes or until they are tender when pierced with a fork.
While the potatoes cook, finely dice the celery and red onion. Chop the parsley and set these ingredients aside.
Peel and chop the hard-boiled eggs into small pieces.
Once the potatoes are done, drain them in a colander and let them cool for 10-15 minutes.
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.
Add the cooked potatoes, celery, red onion, parsley, and chopped eggs to the bowl with the dressing. Gently toss until all ingredients are evenly coated.
Taste the salad and adjust the seasoning with more salt or pepper if needed.
Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled as a side dish for your favorite meal or picnic.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 15.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4280 mg | 91% | |
*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.
