The Potato Salad That Edith Gump and I Make
Discover the ultimate comfort food twist with "The Potato Salad That Edith Gump and I Make," a flavorful reinvention of the classic picnic favorite. Featuring creamy Yukon Gold potatoes as the base, this potato salad is elevated with a tangy dressing made from mayo, sour cream, Dijon mustard, and a splash of white vinegar for a zesty punch. Crisp celery, finely diced red onion, and dill pickles bring layers of crunch and brightness, while fresh dill adds garden-fresh herbal notes to every bite. The addition of chopped hard-boiled eggs gives it a rich, substantial texture, making this dish perfect for any gathering. Finished with a dusting of paprika for a touch of color, this cold salad is ideal for barbecues, summer parties, or simply as a satisfying side dish. Ready in just 35 minutes and perfect for make-ahead prep, this recipe combines classic ingredients with a modern flair to create a dish that’s sure to delight everyone at the table.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1.5 teaspoons Salt
- 2 tablespoons White vinegar
- 0.75 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Dijon mustard
- 2 medium (diced) Celery stalks
- 0.5 small (finely chopped) Red onion
- 2 medium (diced) Dill pickles
- 2 tablespoons (chopped) Fresh dill
- 1 teaspoon Black pepper
- 3 large (chopped) Hard-boiled eggs
- 1 teaspoon (for garnish) Paprika
Instructions
Wash and peel the Yukon Gold potatoes, then cut them into bite-sized cubes.
Place the potato cubes into a large pot with enough water to cover them. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 10-15 minutes, or until they are tender but not mushy. Drain and let them cool slightly.
While the potatoes are cooling, prepare the dressing by whisking together mayonnaise, sour cream, Dijon mustard, and white vinegar in a large mixing bowl.
Add the chopped celery, red onion, and dill pickles to the bowl with the dressing. Stir to combine.
Once the potatoes have cooled to room temperature, gently fold them into the dressing mixture. Be careful not to mash the potatoes.
Add the chopped hard-boiled eggs and fresh dill. Fold them gently into the mixture.
Season the salad with the remaining 1/2 teaspoon of salt and the black pepper. Taste and adjust seasoning as needed.
Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld together.
Before serving, sprinkle the salad with paprika for a colorful garnish.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 5094 mg | 221% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 22.5 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 498 mg | 38% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5439 mg | 116% | |
*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.
