Super Potato Salad
Elevate your side dish game with this Super Potato Salad, a crowd-pleasing classic that’s both creamy and packed with flavor! Made with tender Yukon Gold potatoes, crunchy celery, tangy pickles, and hard-boiled eggs, it’s the perfect balance of textures. The homemade dressing, a luscious blend of mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar, adds a zesty, velvety touch, while fresh parsley provides a pop of herbaceous freshness. Ready in just 35 minutes, this recipe is ideal for potlucks, barbecues, or as a hearty side dish for family dinners. Refrigerate before serving to let the bold, savory flavors meld beautifully—it’s pure comfort in every bite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 2 Celery stalks, diced
- 1 small Red onion, finely chopped
- 0.33 cup Pickles, diced
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 3 Hard-boiled eggs, chopped
Instructions
Wash the Yukon Gold potatoes, then peel if desired. Cut the potatoes into bite-sized chunks.
Place the potato chunks in a large pot and cover with water. Add 1 teaspoon of salt to the water. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes in a colander and allow them to cool slightly, about 10 minutes.
While the potatoes are cooling, prepare the dressing by mixing mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and black pepper in a small bowl. Whisk until smooth and well combined.
In a large mixing bowl, combine the cooled potatoes, diced celery, chopped red onion, diced pickles, and chopped parsley.
Add the prepared dressing to the potato mixture and gently toss to coat all the ingredients evenly.
Fold in the chopped hard-boiled eggs, being careful not to mash them too much.
Taste and adjust seasoning if necessary. For added flavor, sprinkle with a bit more parsley or a touch of paprika on top.
Cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled and enjoy your Super Potato Salad!
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 705 mg | 15% | |
*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.
