Triple Gold Potato Salad
Elevate your picnic or barbecue menu with this indulgent Triple Gold Potato Salad—a stunning twist on the classic side dish! Featuring tender golden potatoes cooked to perfection and tossed in a creamy dressing made with a harmonious blend of whole-grain mustard, yellow mustard, mayonnaise, honey, and apple cider vinegar, this salad boasts a beautifully balanced tangy-sweet flavor. Crunchy celery and zesty dill pickles add texture and a sharp bite, while fresh chives and optional paprika offer a pop of color and herbaceous finish. Quick to prepare and perfect for making ahead, this irresistible golden potato salad is sure to become a crowd favorite at any gathering.
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Recipe Information
Ingredients
- 2 lbs golden potatoes
- 2 tbsp whole-grain mustard
- 1 tbsp yellow mustard
- 0.5 cup mayonnaise
- 1 tbsp apple cider vinegar
- 2 tsp honey
- 2 celery stalks
- 2 dill pickles
- 2 tbsp fresh chives
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika (optional, for garnish)
Instructions
Wash and scrub the golden potatoes thoroughly. Cut them into 1-inch cubes, leaving the skin on for added texture and flavor.
Place the potato cubes in a large pot, and fill it with cold water until the potatoes are fully submerged. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes immediately and spread them out on a baking sheet to cool to room temperature.
While the potatoes cool, chop the celery stalks, dill pickles, and fresh chives into small, bite-sized pieces.
In a large mixing bowl, whisk together the whole-grain mustard, yellow mustard, mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
Once the potatoes are cool, transfer them to the mixing bowl with the dressing. Add the chopped celery, pickles, and half of the fresh chives. Gently toss to coat all the ingredients in the dressing, being careful not to break the potatoes.
Taste the potato salad and adjust the seasoning with additional salt or pepper if needed.
Transfer the potato salad to a serving dish. Sprinkle the remaining fresh chives on top, and dust with paprika for garnish, if desired.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3481 mg | 151% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 24.2 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3776 mg | 80% | |
*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.
