Whole Lotta Love Potato Salad
Get ready to fall head over heels for "Whole Lotta Love Potato Salad," a creamy, flavor-packed side dish that’s perfect for picnics, potlucks, and backyard barbecues. Made with tender Yukon Gold potatoes, a tangy dressing of mayonnaise, Dijon mustard, and apple cider vinegar, and the crunch of fresh celery, dill pickles, and red onion, this salad is a harmonious balance of bold and refreshing flavors. Chunks of hard-boiled eggs and a pop of paprika bring richness and a vibrant finish to every bite. With just 20 minutes of prep time and a chill to let the flavors meld beautifully, this crowd-pleaser is easy to make and guaranteed to impress. Perfectly seasoned with simple pantry staples, this potato salad embodies comfort food at its finest—deliciously homemade with a whole lotta love!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Kosher salt
- 3 Celery stalks
- 0.5 Red onion
- 0.5 cup Dill pickles
- 2 tablespoons Fresh parsley
- 0.75 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 Hard-boiled eggs
Instructions
Wash and peel the potatoes, then cut them into 1-inch cubes for even cooking.
Place the potatoes in a large pot and cover them with cold water. Add 1 tablespoon of kosher salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for about 10-12 minutes, or until they are fork-tender but not mushy.
While the potatoes are cooking, finely chop the celery, red onion, dill pickles, and parsley. Set aside.
Once the potatoes are done, drain them and spread them out on a baking sheet to cool for 10 minutes.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, black pepper, and paprika to make the dressing.
Gently fold the cooled potatoes into the dressing along with the chopped celery, red onion, dill pickles, and parsley. Mix until well combined, being careful not to mash the potatoes.
Peel and chop the hard-boiled eggs, then gently fold them into the potato salad.
Taste and adjust seasoning as needed, adding more salt or pepper to suit your preference.
Cover the potato salad and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve cold, garnished with a sprinkle of paprika and additional parsley if desired.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 26.1 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 655 mg | 14% | |
*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.
