Warm or Cold Potato Salad
Perfect for any occasion, this Warm or Cold Potato Salad is a versatile and flavorful side dish that shines year-round. Featuring tender, buttery Yukon Gold potatoes combined with crunchy celery, tangy red onion, and fresh parsley, this dish is finished with a creamy, zesty dressing made from mayonnaise, Dijon mustard, apple cider vinegar, and a hint of paprika. Whether served warm for instant comfort or chilled for a refreshing bite, this potato salad pairs beautifully with grilled meats, picnic favorites, or holiday meals. Ready in just 35 minutes and easy to customize, it’s an ideal choice for potlucks, barbecues, or weeknight dinners.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 2 stalks Celery
- 0.5 medium Red onion
- 2 tablespoons Fresh parsley
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Apple cider vinegar
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Paprika
- 1 tablespoon Olive oil
Instructions
Wash and peel the potatoes if desired (leaving the skin on adds texture and nutrients). Cut them into 1-inch cubes for even cooking.
Place the potato cubes into a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch and add 1 tablespoon of salt.
Bring the pot to a boil over medium-high heat, then lower the heat to a simmer. Cook the potatoes for 10-15 minutes or until they are fork-tender but not falling apart.
While the potatoes are cooking, finely chop the celery, red onion, and parsley. Set them aside.
In a small bowl, prepare the dressing by whisking together mayonnaise, Dijon mustard, apple cider vinegar, olive oil, ground black pepper, and paprika.
Once the potatoes are cooked, drain them immediately and transfer them to a large mixing bowl while still warm if serving the salad warm. For a cold salad, allow them to cool completely.
Add the chopped celery, red onion, and parsley to the potatoes. Gently toss to combine.
Pour the prepared dressing over the potato mixture and carefully fold until everything is well coated. Taste and adjust seasoning if necessary.
If serving warm, transfer the potato salad to a serving dish and garnish with additional parsley or paprika, if desired. If serving cold, cover and refrigerate for at least 1 hour to allow the flavors to meld together before serving.
Serve as a side dish for any meal or occasion. Enjoy!
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 7789 mg | 339% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 9.4 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4056 mg | 86% | |
*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.
