Savory Potato Salad
Creamy, herbaceous, and irresistibly flavorful, this Savory Potato Salad is a timeless side dish perfect for gatherings or weeknight dinners. Made with tender Yukon Gold potatoes, tangy Dijon mustard, crisp celery, and the zesty bite of red onion, this recipe strikes the perfect balance between classic and elevated. Fresh parsley and dill add vibrant herbal notes, while hard-boiled eggs lend a satisfying texture and richness. A silky dressing of mayonnaise and apple cider vinegar ties everything together, with optional paprika for a touch of smoky flair. Ready in just 35 minutes and served chilled, this easy-to-make potato salad is a crowd-pleaser that pairs beautifully with grilled meats, sandwiches, or as part of a picnic spread.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 2 tsp Salt
- 0.75 cup Mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp Apple cider vinegar
- 2 pieces Celery stalks, chopped
- 0.25 cup Red onion, finely diced
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Fresh dill, chopped
- 2 pieces Hard-boiled eggs, chopped
- 0.5 tsp Ground black pepper
- 1 tsp Paprika (optional, for garnishing)
Instructions
1. Wash and peel the Yukon Gold potatoes, then cut them into 1-inch cubes.
2. Place the potatoes in a large pot, add enough cold water to cover them by 1 inch, and add 1 teaspoon of salt.
3. Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10-15 minutes, or until fork-tender.
4. Drain the potatoes in a colander and allow them to cool completely, about 15 minutes.
5. While the potatoes cool, prepare the dressing by mixing mayonnaise, Dijon mustard, apple cider vinegar, 1 teaspoon of salt, and black pepper in a large bowl.
6. Add the cooled potatoes to the bowl of dressing, gently tossing to coat all the pieces evenly.
7. Fold in the chopped celery, red onion, parsley, dill, and hard-boiled eggs.
8. Taste and adjust seasoning with additional salt or pepper if needed.
9. Transfer the potato salad to a serving bowl and sprinkle with paprika if desired.
10. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 5737 mg | 249% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 12.3 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 249 mg | 19% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4343 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.
