Zippy Potato Salad
Brighten up your next picnic or potluck with this Zippy Potato Salad, a creamy, tangy, and flavor-packed twist on the classic side dish. Featuring tender Yukon Gold potatoes, crunchy celery, vibrant red onion, and the zesty addition of Dijon mustard and apple cider vinegar, this salad balances textures and tastes beautifully. A touch of pickle relish adds a hint of sweetness, while chopped hard-boiled eggs and fresh parsley elevate its richness and freshness. Tied together with a velvety mayonnaise dressing and finished with a sprinkle of paprika, this chilled potato salad is the perfect blend of bold and comforting flavors. Easy to prepare and ideal for make-ahead meals, this crowd-pleaser will become your go-to recipe for barbecues and family gatherings.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 0.5 cups Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 3 tablespoons Pickle relish
- 2 Celery stalks, diced
- 1 Small red onion, finely chopped
- 3 Hard-boiled eggs, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika (for garnish)
Instructions
Peel and cut the Yukon Gold potatoes into 1-inch cubes.
Place the potato cubes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 10-12 minutes or until the potatoes are fork-tender.
Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool slightly at room temperature.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and pickle relish to create the dressing.
Add the diced celery, chopped red onion, chopped hard-boiled eggs, and fresh parsley to the cooled potatoes.
Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly. Be careful not to break the potatoes too much.
Season the salad with salt and black pepper. Adjust seasoning to taste if needed.
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Before serving, sprinkle the potato salad with paprika for a pop of color.
Serve chilled and enjoy your zippy potato salad!
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 29.6 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 321 mg | 25% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4784 mg | 102% | |
*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.
