Richmond Potato Salad
Creamy, flavorful, and brimming with fresh, vibrant ingredients, Richmond Potato Salad is the perfect side dish for any gathering. Made with tender Yukon Gold potatoes, crunchy celery, and zesty red onion, this classic potato salad gets a flavor upgrade with a tangy dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Fresh parsley and dill add a burst of herbal freshness, while chopped hard-boiled eggs lend a rich, satisfying texture. Finished with a dash of optional paprika for a pop of color, this easy-to-make salad is best served chilled to allow its bold, harmonious flavors to meld beautifully. Whether you're hosting a barbecue, potluck, or holiday dinner, this crowd-pleasing recipe is sure to shine! Keywords: Richmond Potato Salad, classic potato salad recipe, Yukon Gold potatoes, creamy potato salad, barbecue side dish.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 tsp Salt
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 2 Celery stalks, diced
- 0.5 cup Red onion, finely chopped
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh dill, chopped
- 2 Hard-boiled eggs, chopped
- 0.5 tsp Black pepper
- 0.25 tsp Paprika (optional, for garnish)
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into bite-sized cubes, about 1 inch in size.
Place the potato cubes in a large pot and cover with cold water. Add 1 teaspoon 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 about 10–12 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes and transfer them to a large bowl. Allow them to cool to room temperature.
In a small mixing bowl, prepare the dressing by combining mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Mix until smooth and creamy.
Add the diced celery, finely chopped red onion, parsley, and dill to the potatoes. Gently fold in the hard-boiled eggs.
Pour the dressing over the potato mixture and gently toss until all the ingredients are evenly coated.
Season with black pepper and additional salt to taste, if needed.
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Before serving, sprinkle a pinch of paprika over the top for garnish, if desired.
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 233.5 g | 85% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 24.1 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 458 mg | 35% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4720 mg | 100% | |
*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.
