Yummy Potato Salad for Those That Usually Hate It
Say goodbye to boring and overly mayonnaise-heavy potato salads with this game-changing recipe for "Yummy Potato Salad for Those That Usually Hate It." Creamy yet bright, this dish features tender baby yellow potatoes tossed in a flavorful dressing of Dijon mustard, mayonnaise, sour cream, and a hint of red wine vinegar for tang. Fresh chives, parsley, and crisp celery add irresistible crunch and herbal notes, while a touch of honey balances the flavors beautifully. Topped with slices of hard-boiled egg for a classic finish, this potato salad is a crowd-pleaser even for the pickiest eaters. Perfect for barbecues, picnics, or as a side dish to any meal, this recipe elevates potato salad to a whole new level. Don't be surprised if it becomes the go-to dish everyone requests!
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Recipe Information
Ingredients
- 2 lbs Baby yellow potatoes
- 2 tsp Salt
- 0.5 medium Red onion
- 2 Celery stalks
- 2 tbsp Fresh chives
- 2 tbsp Fresh parsley
- 2 tbsp Dijon mustard
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tsp Red wine vinegar
- 1 tsp Honey
- 0.5 tsp Ground black pepper
- 2 Hard-boiled eggs
Instructions
Thoroughly wash and scrub 2 lbs of baby yellow potatoes. Cut them into bite-sized pieces, leaving the peel on for extra texture and flavor.
Place the potatoes in a large pot and cover them with water. Add 2 tsp of salt and bring to a boil. Reduce heat and simmer for 12-15 minutes, or until the potatoes are fork-tender.
While the potatoes cook, dice 0.5 medium red onion and 2 celery stalks into small, uniform pieces for texture. Finely chop 2 tbsp of fresh chives and 2 tbsp of fresh parsley.
In a small bowl, whisk together 2 tbsp of Dijon mustard, 0.5 cup of mayonnaise, 0.25 cup of sour cream, 2 tsp of red wine vinegar, 1 tsp of honey, 0.5 tsp of ground black pepper, and a pinch of salt to taste. This will create the tangy and creamy dressing.
Once the potatoes are cooked, drain them and allow them to cool for about 15 minutes until they are just warm to the touch.
Transfer the warm potatoes to a large mixing bowl. Add the diced red onion, celery, chopped chives, and parsley to the bowl.
Gently fold the prepared dressing into the potato mixture, ensuring every piece is well-coated. Be careful not to mash the potatoes.
Slice 2 hard-boiled eggs and gently mix them into the salad, or arrange them on top as a garnish for a classic touch.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy your new favorite potato salad!
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 5986 mg | 260% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 20.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 314 mg | 24% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4332 mg | 92% | |
*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.
