The Best Ever Potato Salad
Elevate your summer cookouts and family gatherings with *The Best Ever Potato Salad*, a classic side dish that’s creamy, flavorful, and irresistibly satisfying. This recipe stars buttery Yukon Gold potatoes, perfectly cooked to tender perfection, and a luscious dressing made from tangy Dijon mustard, mayonnaise, and a splash of apple cider vinegar for a zesty kick. Crunchy chopped celery, finely diced red onion, and fresh parsley bring fresh texture and vibrant flavor, while chopped hard-boiled eggs add protein-rich creaminess. Finished with a sprinkle of smoky paprika for garnish, this potato salad is a foolproof crowd-pleaser that’s easy to prepare and comes together in under 40 minutes. Make it ahead and let the flavors meld in the refrigerator before serving—it’s deliciously versatile and pairs beautifully with grilled meats or picnic staples like fried chicken. Perfect for potlucks, barbecues, or a satisfying family dinner, this tangy, creamy potato salad will quickly become your go-to side dish.
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Recipe Information
Ingredients
- 2 lb Yukon Gold potatoes
- 4 large Hard-boiled eggs
- 1 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 3 medium, chopped Celery stalks
- 0.5 medium, finely diced Red onion
- 2 tbsp, chopped Fresh parsley
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 0.5 tsp, for garnish Paprika (optional)
Instructions
Begin by washing and peeling the Yukon Gold potatoes. Cut them into evenly sized 1-inch cubes to ensure even cooking.
Place the cubed potatoes into a large pot and cover with cold water. Add a generous pinch of salt to the water.
Bring the potatoes to a boil over medium-high heat. Reduce the heat to a simmer and cook for 10-15 minutes or until the potatoes are fork-tender.
While the potatoes cook, prepare the hard-boiled eggs. Place the eggs in a saucepan, cover them with water, and bring to a boil. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Transfer the eggs to an ice water bath to cool, then peel and chop them.
Once the potatoes are cooked, drain them and spread them out on a baking sheet to cool. Let them cool to room temperature.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and ground black pepper. Mix until smooth.
Add the chopped celery, red onion, parsley, and chopped hard-boiled eggs to the dressing. Gently stir to combine.
Add the cooled potatoes to the bowl. Using a spatula, gently fold the potatoes into the mixture until everything is evenly coated with the dressing.
Taste the potato salad and adjust the seasoning with more salt or pepper if needed.
Transfer the potato salad to a serving dish and sprinkle with paprika for garnish, if desired.
Cover and refrigerate the potato salad for at least 1 hour to let the flavors meld together. Serve cold and enjoy!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 675 mg | 14% | |
*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.
