Zippy Potato Salad for a Crowd
Perfect for potlucks, barbecues, and family gatherings, this Zippy Potato Salad for a Crowd is sure to be a hit with its bold flavors and crowd-pleasing appeal. Featuring tender Russet potatoes, chopped hard-boiled eggs, crunchy celery, and zesty red onion, it's all coated in a creamy dressing with a tangy twist from pickle relish, yellow mustard, and apple cider vinegar. A hint of sugar balances the flavors, while a sprinkle of paprika adds a colorful garnish to this classic side dish. With a prep time of just 30 minutes and enough to serve 12, this make-ahead potato salad is not only quick and easy but also perfect for feeding a crowd. Serve it chilled and let the vibrant flavors shine!
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Recipe Information
Ingredients
- 5 pounds Russet potatoes
- 6 Hard-boiled eggs
- 4 Celery stalks
- 1 medium Red onion
- 0.5 cups Pickle relish
- 1.5 cups Mayonnaise
- 2 tablespoons Yellow mustard
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Sugar
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into evenly-sized 1-inch cubes to ensure even cooking.
Place the diced potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water, then bring to a boil over medium-high heat.
Cook the potatoes for 10-15 minutes, or until fork-tender but not falling apart. Drain the potatoes and let them cool completely.
While the potatoes are cooking, peel and chop the hard-boiled eggs into small pieces. Transfer to a large mixing bowl.
Dice the celery and red onion into small, uniform pieces and add them to the bowl with the eggs.
Once the potatoes have cooled, add them to the mixing bowl with the eggs, celery, and onion.
In a separate small bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, 1 teaspoon of salt, black pepper, and pickle relish to make the dressing.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to overmix so the potatoes retain their shape.
Taste and adjust seasoning with additional salt or pepper, if needed.
Transfer the potato salad to a serving dish. Sprinkle paprika and chopped fresh parsley over the top for garnish, if desired.
Cover and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Serve cold and enjoy!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1078 mg | 23% | |
*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.
