Why I Get Invited to Picnics Potato Salad
Creamy, tangy, and packed with flavor, "Why I Get Invited to Picnics Potato Salad" is the ultimate crowd-pleaser for your next outdoor gathering or potluck. This timeless recipe combines tender Yukon Gold potatoes with a zesty mayonnaise-Dijon dressing, the crunch of fresh celery, and the briny goodness of pickles, creating the perfect balance of textures and tastes. Hard-boiled eggs add a rich, satisfying bite, while a sprinkle of smoky paprika and optional fresh parsley elevate the presentation. Simple to prepare and best made ahead to let the flavors meld, this classic potato salad is the reason you'll be tagged in every picnic plan this season.
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Recipe Information
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 pieces Large eggs
- 3 pieces Celery stalks
- 0.5 medium-sized Red onion
- 3 spears Pickles
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika (for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and peel the potatoes. Cut them into bite-sized cubes (about 1 inch).
Place the potato cubes in a large pot, cover them with cold water, and add 1 teaspoon of salt. Bring the water to a boil, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, place the eggs in a medium saucepan and cover them with cold water. Bring to a boil, then reduce the heat to a gentle simmer and cook for 10 minutes. Once done, transfer the eggs to an ice bath to cool.
Drain the cooked potatoes and let them cool to room temperature. Spread them on a baking sheet for quicker cooling if needed.
Peel the boiled eggs and chop them into small pieces. Set aside.
Finely dice the celery stalks, red onion, and pickles.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, 1/2 teaspoon salt, and black pepper. Whisk until the dressing is smooth and well emulsified.
Add the cooled potatoes, chopped eggs, celery, red onion, and pickles to the bowl with the dressing. Gently toss everything together until the potatoes are evenly coated with the dressing.
Taste the potato salad and adjust the seasoning with additional salt or pepper if necessary.
Transfer the potato salad to a serving dish and sprinkle the top with paprika. Garnish with fresh parsley if desired.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
3155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.3 g | 257% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 5616 mg | 244% | |
| Total Carbohydrate | 306.5 g | 111% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 19.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 394 mg | 30% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6486 mg | 138% | |
*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.
