Special Potato Salad
Elevate your picnic spread or weeknight dinner with this Special Potato Salad, a creamy, flavor-packed twist on the classic dish. Featuring tender Yukon Gold potatoes as the star, this salad combines the tang of Dijon mustard and apple cider vinegar with the satisfying crunch of celery and red onion. Sweet pickles and fresh dill add a burst of brightness, while hard-boiled eggs lend richness to every bite. Seasoned with a touch of black pepper and paprika, this easy-to-make, crowd-pleasing recipe is perfect served chilled and only gets better as the flavors meld together. Ready in just 40 minutes with only 20 minutes of prep, this potato salad is a must-try summer side dish.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 0.75 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 Celery stalks
- 0.25 Red onion
- 0.25 cup Sweet pickles
- 2 tablespoons Fresh dill
- 2 Hard-boiled eggs
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Wash and peel the Yukon Gold potatoes. Dice them into 1-inch cubes for even cooking.
Place the diced potatoes into a large pot, cover with cold water, and add 1 teaspoon of salt. Bring the water to a boil over medium-high heat.
Reduce the heat to medium and let the potatoes simmer for 10-12 minutes or until they are fork-tender. Be careful not to overcook to avoid mushy potatoes.
Drain the potatoes and let them cool slightly while you prepare the remaining ingredients.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and combined.
Finely chop the celery stalks, red onion, and sweet pickles. Add them to the bowl with the dressing.
Chop the fresh dill and the hard-boiled eggs, and gently fold them into the dressing mix.
Add the cooled potatoes to the mixing bowl. Toss gently to coat the potatoes evenly without breaking them.
Season with black pepper and paprika, adjusting the seasoning to taste if needed.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to let the flavors meld together.
Serve chilled. Garnish with an extra sprinkle of paprika and fresh dill, if desired.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 3899 mg | 170% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 16.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 252 mg | 19% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4316 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.
