Vortex World Famous Potato Salad
Get ready to impress at your next gathering with Vortex World Famous Potato Salad, the ultimate crowd-pleasing side dish! Featuring creamy Yukon Gold potatoes as the star ingredient, this classic yet elevated recipe is packed with flavor and texture thanks to perfectly balanced additions like crunchy celery, tangy dill pickles, and the richness of hard-boiled eggs. A zesty homemade dressing made with mayonnaise, yellow mustard, and a splash of apple cider vinegar ties everything together, delivering the perfect blend of creamy, tangy, and slightly sweet notes. Garnished with a touch of paprika and fresh dill, this potato salad is as visually stunning as it is delicious. Ready in under an hour and perfect for BBQs, picnics, or weeknight dinners, this chilled side dish is guaranteed to steal the spotlight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 4 Hard-boiled eggs
- 2 Celery stalks, finely diced
- 1 Red onion, finely diced
- 3 Dill pickles, diced
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Paprika (optional, for garnish)
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill, chopped (optional)
Instructions
Wash and peel the Yukon Gold potatoes. Cut them into evenly sized chunks, about 1-inch each.
Place the potatoes in a large pot and cover with cold water. Add the salt to the water.
Bring the pot to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool for about 15 minutes.
While the potatoes cool, peel and chop the hard-boiled eggs into small pieces. Set aside.
In a separate small mixing bowl, prepare the dressing by combining the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, and black pepper. Whisk until smooth and creamy.
Add the chopped celery, red onion, diced dill pickles, and hard-boiled eggs to the cooled potatoes.
Pour the dressing over the potato mixture. Gently fold the ingredients together until evenly coated, taking care not to mash the potatoes.
Taste and adjust the seasoning as needed, adding more salt or pepper if desired.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle with paprika and freshly chopped dill for garnish, if using.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 4829 mg | 210% | |
| Total Carbohydrate | 274.6 g | 100% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 21.9 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 390 mg | 30% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5862 mg | 125% | |
*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.
