Traditional Potato Salad
Creamy, tangy, and packed with classic flavors, this Traditional Potato Salad is the ultimate crowd-pleaser for any picnic, barbecue, or family gathering. Made with tender Yukon Gold potatoes, crunchy celery, tangy dill pickles, and hard-boiled eggs, this old-fashioned recipe is brought to life with a luscious dressing of mayonnaise, yellow mustard, and a touch of apple cider vinegar for just the right zing. Finely chopped red onion and fresh parsley add bursts of flavor and color, while a hint of sugar balances every bite. Ready in just 35 minutes, this easy potato salad needs a quick chill in the fridge to meld its vibrant flavors, making it the perfect make-ahead dish for your next celebration.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 2 units Celery stalks
- 1 small Red onion
- 3 spears Dill pickles
- 3 units Hard-boiled eggs
- 1 cup Mayonnaise
- 1 tablespoon Yellow mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel the Yukon Gold potatoes and cut them into bite-sized chunks, approximately 1-inch in size.
Place the potato pieces 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 high heat, then reduce to medium heat and simmer for about 10-15 minutes, or until the potatoes are tender when pierced with a fork. Do not overcook.
Drain the potatoes in a colander and let them cool to room temperature.
While the potatoes are cooling, prepare the vegetables: finely chop the celery, small red onion, and dill pickles. Set aside.
Peel the hard-boiled eggs and chop them into small pieces.
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, and ground black pepper. Whisk until the dressing is smooth and well combined.
Add the cooled potatoes, chopped celery, red onion, dill pickles, and hard-boiled eggs to the bowl with the dressing. Gently fold the ingredients together until the potatoes are evenly coated.
Finely chop the fresh parsley and sprinkle it over the potato salad. Stir gently to incorporate.
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled and enjoy your traditional potato salad!
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.1 g | 242% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 3521 mg | 153% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 18.3 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 278 mg | 21% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4489 mg | 96% | |
*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.
