The Original Potato Salad
Discover the timeless charm of "The Original Potato Salad," a classic recipe that's perfect for backyard barbecues, family gatherings, or simple weeknight dinners. Featuring tender Yukon Gold potatoes, crunchy celery, tangy dill pickles, and creamy hard-boiled eggs, this dish is elevated with a zesty dressing of mayonnaise, Dijon mustard, and apple cider vinegar. With just 20 minutes of prep time and minimal effort, this potato salad delivers a harmonious blend of creamy, tangy, and savory flavors in every bite. Garnished with fresh parsley for a touch of brightness, it’s best served chilled, allowing the flavors to meld beautifully. Whether you’re preparing a picnic spread or adding a nostalgic side to your meal, this homemade potato salad is sure to impress.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 tsp Salt
- 1 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 2 Celery stalks
- 0.5 Red onion
- 3 tbsp Dill pickles
- 2 tbsp Fresh parsley
- 0.5 tsp Pepper
- 2 Hard-boiled eggs
Instructions
Wash the potatoes thoroughly and cut them into bite-sized cubes (keep the peel on for texture or peel them if you prefer).
Place the potato cubes in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil and cook for about 10-15 minutes or until the potatoes are tender but still hold their shape.
Drain the potatoes and let them cool completely. Spread them out on a sheet pan to cool evenly if desired.
Meanwhile, dice the celery stalks, finely chop the red onion and dill pickles, and set everything aside.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and pepper to make the dressing.
Chop the fresh parsley and peel and chop the hard-boiled eggs into small pieces.
Once the potatoes are cool, place them in a large mixing bowl. Add the celery, red onion, dill pickles, and hard-boiled eggs.
Pour the dressing over the potato mixture and gently fold everything together until well-coated.
Sprinkle the fresh parsley over the top for garnish.
Chill the potato salad in the refrigerator for at least 1 hour to let the flavors meld.
Serve cold and enjoy!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 629 mg | 13% | |
*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.
