Braunda's Potato Salad

Braunda's Potato Salad is the ultimate upgrade to a classic side dish, perfect for any gathering or picnic spread. Made with tender Russet potatoes, crispy bacon, and a creamy dressing infused with Dijon mustard and apple cider vinegar for a tangy kick, this recipe strikes a flawless balance of textures and flavors. Fresh crunch from diced celery and red onion, along with a pop of brightness from chopped parsley, elevates every bite, while a dusting of smoky paprika adds the finishing touch. Ready in under an hour (plus chilling time), it's a crowd-pleaser that’s easy to make ahead. Whether you serve it chilled or at room temperature, this potato salad will quickly become a favorite at the table.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 1 teaspoon Salt
• 6 slices Bacon
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 stalks Celery
• 1 small Red onion
• 2 tablespoons Fresh parsley
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika

Directions

Step 1

Peel the potatoes and cut them into roughly 1-inch cubes. Place the cubed potatoes in a large pot of cold water and add 1 teaspoon of salt.

Step 2

Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes.

Step 3

While the potatoes cook, fry the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Place the cooked bacon on a paper towel-lined plate to drain, then crumble into small pieces once cool.

Step 4

Drain the cooked potatoes and allow them to cool slightly before transferring them to a large mixing bowl.

Step 5

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth. This will serve as your dressing.

Step 6

Finely dice the celery and red onion, and chop the fresh parsley.

Step 7

Add the celery, red onion, crumbled bacon, and parsley to the bowl with the potatoes.

Step 8

Pour the dressing over the potato mixture and gently toss everything together until well combined. Be careful not to mash the potatoes too much during mixing.

Step 9

Season the salad with ground black pepper and sprinkle with paprika for a touch of color and flavor.

Step 10

Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 11

Before serving, give the salad a gentle stir and adjust the seasoning if needed. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1519.7g)

Amount per serving	% Daily Value*
Calories	3074.7

Total Fat 195.7g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 282.8mg	0%
Sodium 4578.6mg	0%
Total Carbohydrate 288.2g	0%
Dietary Fiber 20.8g	0%
Total Sugars 17.1g
Protein 48.0g	0%

Vitamin D 7.7IU	0%
Calcium 213.0mg	0%
Iron 13.5mg	0%
Potassium 6365.2mg	0%

*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.

Source of Calories

Fat: 56.7%

Protein: 6.2%

Carbs: 37.1%