Ultimate Potato Salad
Creamy, tangy, and packed with fresh flavor, the Ultimate Potato Salad lives up to its name as the perfect side dish for any gathering. Made with buttery Yukon Gold potatoes, crunchy celery, and red onion, and dressed in a luscious blend of mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickles, this classic recipe strikes the perfect balance of textures and tastes. Hard-boiled eggs add richness, while a sprinkle of fresh parsley and optional paprika garnish elevate both the flavor and presentation. Ready in just 35 minutes, this crowd-pleaser is served chilled, making it a refreshing addition to summer cookouts, picnics, or any occasion that calls for comfort food done right. Perfect for serving up to six guests, this potato salad guarantees rave reviews with every bite!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 4 large Eggs
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 3 stalks Celery
- 1 small Red onion
- 2 tablespoons Fresh parsley
- 0.333 cup Sweet pickles or relish
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into 1-inch chunks to ensure even cooking.
Place the potato chunks in a large pot and cover them with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium and cook the potatoes for about 12-15 minutes, or until they are fork-tender. Be careful not to overcook to avoid mushy potatoes. Drain the potatoes and set them aside to cool slightly.
While the potatoes are cooking, place the eggs in a small saucepan and cover with cold water. Bring to a boil, then turn off the heat and cover the pan. Let the eggs sit for 10-12 minutes before transferring them to a bowl of ice water to cool.
Once the eggs are cool, peel them and chop them into small pieces. Set aside.
Finely dice the celery and the red onion. Roughly chop the parsley.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sweet pickles or relish, 1 teaspoon of salt, and black pepper. Stir until well combined to create the dressing.
Add the slightly cooled potatoes, chopped eggs, celery, red onion, and parsley to the bowl with the dressing. Gently toss everything together until evenly coated. Taste and adjust seasoning, adding more salt or pepper as needed.
Transfer the potato salad to a serving dish. Sprinkle with a light dusting of paprika, if desired, for garnish.
Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 683 mg | 15% | |
*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.
