The Best Potato Salad
Creamy, tangy, and packed with irresistible flavor, *The Best Potato Salad* is a classic side dish that truly lives up to its name. Featuring buttery Yukon Gold potatoes, a velvety dressing made from mayonnaise, sour cream, and Dijon mustard, and a zesty kick from apple cider vinegar, this rendition strikes the perfect balance of richness and brightness. Crunchy celery, finely chopped red onion, and fresh parsley add texture and freshness, while chopped hard-boiled eggs provide a satisfying heartiness. Finished with a sprinkle of smoky paprika for a pop of color, this crowd-pleasing potato salad is chilled to perfection, making it an essential addition to picnics, potlucks, and backyard barbecues. Ready in under an hour, it's a versatile, make-ahead dish that will elevate any gathering with its comforting, homestyle charm.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 0.75 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons Apple cider vinegar
- 2 Celery stalks (diced)
- 0.25 cup Red onion (finely chopped)
- 2 tablespoons Fresh parsley (chopped)
- 3 Hard-boiled eggs (chopped)
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (for garnish)
Instructions
Wash and peel the potatoes, then cut them into bite-sized chunks (about 1-inch pieces).
Place the potato chunks in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to medium. Simmer the potatoes for 10-15 minutes or until they are fork-tender but not falling apart.
Drain the potatoes and allow them to cool slightly. Transfer them to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and the remaining 1 teaspoon of salt. Stir until well combined.
Pour the dressing over the slightly cooled potatoes and gently toss to coat them evenly. Be careful not to mash the potatoes.
Add the diced celery, chopped red onion, chopped parsley, and chopped hard-boiled eggs to the potato mixture. Stir gently to combine.
Taste and season with black pepper as needed. Adjust the salt and acidity, if necessary, based on your preference.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to let the flavors meld together.
Before serving, sprinkle the top with paprika for garnish and more parsley if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 5965 mg | 259% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 20.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 447 mg | 34% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4608 mg | 98% | |
*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.
