Unsophisticated Potato Salad
Perfectly blending simplicity and deliciousness, this Unsophisticated Potato Salad is a nostalgic classic that celebrates the timeless comfort of humble, hearty ingredients. Made with tender chunks of Russet potatoes, creamy mayonnaise, tangy yellow mustard, and the delightful crunch of dill pickles, this no-fuss recipe is seasoned with a dash of white vinegar, paprika, and black pepper for a subtle yet irresistible flavor. Hard-boiled eggs and fresh green onions add richness and color, making it ideal for potlucks, picnics, or casual family dinners. Ready in just 35 minutes, this crowd-pleasing side dish is best served chilled, allowing the flavors to meld beautifully. Simple, satisfying, and endlessly versatile, this potato salad is proof that delicious doesn’t have to be complicated!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 0.75 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 3 large Hard-boiled eggs
- 1 medium (or 2 tablespoons finely chopped) Dill pickle
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 2 stalks Green onions
- 1 tablespoon White vinegar
Instructions
Peel and dice the potatoes into 1-inch cubes for even cooking.
Place the diced potatoes in a large pot of cold, salted water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes or until the potatoes are fork-tender.
While the potatoes cook, chop the hard-boiled eggs, dill pickle, and green onions into small pieces. Set them aside.
Drain the cooked potatoes in a colander and let them cool for 10-15 minutes. If you’re in a hurry, spread the potatoes out on a baking sheet to cool faster.
In a large mixing bowl, combine the mayonnaise, yellow mustard, white vinegar, salt, black pepper, and paprika. Mix the dressing until smooth.
Add the cooled potatoes, chopped eggs, dill pickle, and green onions to the dressing in the mixing bowl. Gently fold the ingredients together until everything is evenly coated.
Taste the salad and adjust the seasoning if needed (e.g., add more salt, pepper, or mustard).
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes to chill and allow the flavors to meld.
Before serving, sprinkle a pinch of paprika on top for garnish if desired. Serve cold or at room temperature.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 4451 mg | 194% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 16.8 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 336 mg | 26% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 7176 mg | 153% | |
*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.
