The Original Potato Salad Recipe
Discover a true crowd-pleaser with The Original Potato Salad Recipe, a classic side dish that never goes out of style. This timeless recipe features tender Yukon Gold potatoes blended with a creamy, tangy dressing made from mayonnaise, Dijon mustard, apple cider vinegar, and a hint of sugar for balanced flavor. Finely chopped celery, red onion, fresh parsley, and hard-boiled eggs add texture and freshness, while a sprinkle of paprika completes the dish with vibrant color. Perfect for summer BBQs, potlucks, or family gatherings, this potato salad is easy to prepare and ready to impress after just 20 minutes of prep time. Serve it cold after refrigerating to let the flavors meld for a truly authentic taste. Whether you're searching for a classic potato salad or need a simple yet satisfying side dish, this recipe delivers the ultimate in comfort food perfection.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Black pepper
- 3 Hard-boiled eggs, chopped
- 2 stalks Celery, finely chopped
- 0.25 cup Red onion, minced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Paprika
Instructions
Peel the Yukon Gold potatoes and cut them into bite-sized cubes, approximately 1-inch in size.
Place the potato cubes in a large pot and cover with water. Add 1 teaspoon of salt to the pot.
Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for 12-15 minutes, or until the potatoes are tender but not falling apart.
Drain the potatoes in a colander and let them cool to room temperature. For quicker cooling, spread them out on a baking sheet in a single layer.
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, kosher salt, and black pepper to create a creamy dressing.
Add the cooked and cooled potatoes to the bowl with the dressing. Gently fold the potatoes to coat them evenly in the dressing.
Stir in the chopped hard-boiled eggs, celery, red onion, and parsley. Mix until all ingredients are evenly distributed.
Taste and adjust seasoning with additional salt or pepper, if needed.
Transfer the potato salad to a serving dish and sprinkle with paprika for a pop of color.
Refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve cold.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 645 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.
