Yankee Potato Salad
Creamy, tangy, and bursting with flavor, Yankee Potato Salad is a timeless classic perfect for picnics, barbecues, and family gatherings. Made with tender Russet potatoes, crunchy celery, and a zesty dressing of mayonnaise, Dijon mustard, apple cider vinegar, and a hint of sugar, this recipe strikes the perfect balance of creamy and refreshing. Chopped hard-boiled eggs and a sprinkle of fresh parsley add a hearty twist, while paprika brings a touch of vibrant color to the dish. Quick to prepare and even better after chilling, this utterly satisfying potato salad is a crowd-pleaser that pairs beautifully with grilled meats or serves as a standout vegetarian side. Refrigerate before serving for enhanced flavor and enjoy a true comfort food classic!
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Recipe Information
Ingredients
- 3 lbs Russet potatoes
- 1 tbsp Salt
- 1 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tbsp Sugar
- 2 stalks Celery stalks, diced
- 0.5 Red onion, finely chopped
- 4 Hard-boiled eggs, chopped
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Black pepper
- 0.25 tsp Paprika (for garnish)
Instructions
Peel and cube the potatoes into uniform 1-inch pieces to ensure even cooking.
Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until fork-tender, about 15-20 minutes.
Drain the potatoes and let them cool slightly before transferring to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar to create the dressing.
Add the diced celery, chopped red onion, and parsley to the potatoes. Gently fold in the dressing until the potatoes are evenly coated.
Carefully incorporate the chopped hard-boiled eggs, being mindful not to break them up too much.
Season the salad with black pepper to taste, adjusting salt if needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle the potato salad with a dusting of paprika for garnish.
Nutrition Facts
Calories |
3513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 8828 mg | 384% | |
| Total Carbohydrate | 371.7 g | 135% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 36.5 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 373 mg | 29% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 8262 mg | 176% | |
*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.
