The Only Way to Make It Potato Salad
Meet your new go-to side dish: "The Only Way to Make It Potato Salad." This ultimate recipe combines tender, buttery Yukon Gold potatoes with the perfect balance of creamy mayonnaise, tangy Dijon mustard, and apple cider vinegar for a flavor-packed dressing. Tossed with finely diced celery, red onion, sweet pickle relish, and fresh dill, this potato salad offers an irresistible crunch and herbaceous freshness. Chopped hard-boiled eggs add extra richness, while a hint of paprika lends a finishing touch. Ready in under an hour, this foolproof, crowd-pleasing dish is perfect for barbecues, picnics, or any gathering where comfort food is a must. Don’t settle for less when you can have the only potato salad recipe you’ll ever need!
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 2 tsp Salt
- 4 Large eggs
- 1.5 cups Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 2 Celery stalks, finely diced
- 0.5 Red onion, finely diced
- 2 tbsp Fresh dill, chopped
- 2 tbsp Sweet pickle relish
- 0.5 tsp Ground black pepper
- 0.5 tsp Paprika (optional, for garnish)
Instructions
Wash and peel the potatoes. Cut them into bite-sized chunks, about 1 inch in size.
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water and bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook until the potatoes are tender but not falling apart, approximately 10-12 minutes. Test doneness with a fork; it should easily pierce the potato pieces.
While the potatoes are cooking, place the eggs in a small saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once the water boils, remove the pan from heat, cover, and let the eggs sit for 12 minutes.
After 12 minutes, transfer the eggs to a bowl of ice water to cool for 5-10 minutes. Peel the eggs and chop them into small pieces.
Drain the cooked potatoes and let them cool to room temperature. Spread them out on a baking sheet for faster cooling if desired.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and the remaining 1 teaspoon of salt. Add the black pepper and mix well.
Gently fold the cooled potatoes into the dressing, ensuring they are evenly coated.
Add the chopped eggs, celery, red onion, dill, and sweet pickle relish to the bowl. Stir gently to combine, being careful not to mash the potatoes.
Taste the salad and adjust seasoning with additional salt or pepper if needed.
Transfer the potato salad to a serving bowl and sprinkle with a light dusting of paprika, if desired, for a pop of color.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled.
Nutrition Facts
Calories |
3696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.1 g | 367% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 7022 mg | 305% | |
| Total Carbohydrate | 252.6 g | 92% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 18.0 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4758 mg | 101% | |
*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.
