Tangy Potato Salad
This Tangy Potato Salad is a flavorful twist on the classic picnic side dish, combining creamy Yukon Gold potatoes with the zesty bite of Dijon mustard, apple cider vinegar, and sweet pickle relish. Crisp celery, red onion, and fresh herbs like parsley and dill add refreshing texture and bright notes, while chopped hard-boiled eggs bring a touch of richness. The dressing, a balance of tangy and savory flavors, ensures every bite is perfectly seasoned. Ideal for barbecues, potlucks, or casual weeknight dinners, this chilled potato salad is a make-ahead dish that tastes even better after the flavors meld together in the fridge. Garnish with a sprinkle of paprika for an eye-catching finish—it's the perfect summer crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 0.5 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1.5 tablespoons Apple cider vinegar
- 2 stalks Celery stalks, finely diced
- 0.25 cup Red onion, finely diced
- 2 tablespoons Sweet pickle relish
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh dill, finely chopped
- 3 large Hard-boiled eggs, chopped
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Wash and peel the potatoes. Cut them into bite-sized chunks (approximately 1-inch pieces).
Place the potatoes 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 gentle simmer. Cook for 10-15 minutes, or until the potatoes are fork-tender. Avoid overcooking to prevent them from becoming mushy.
Drain the potatoes and spread them out on a baking sheet in a single layer to cool to room temperature.
In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish. Whisk together until smooth.
Add the diced celery, red onion, chopped parsley, chopped dill, and black pepper to the dressing. Mix until well combined.
Gently fold the cooled potatoes and chopped hard-boiled eggs into the dressing mixture. Stir until all the ingredients are evenly coated.
Taste and adjust the seasoning if necessary, adding more salt or vinegar to suit your preferences.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with a sprinkle of paprika (optional) and extra chopped parsley, if desired.
Serve chilled and enjoy your tangy potato salad!
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 4120 mg | 179% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 18.9 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 275 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1421 mg | 30% | |
*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.
