Brenda's Famous Potato Salad

Indulge in the creamy, tangy perfection of *Brenda's Famous Potato Salad*—a classic recipe elevated with simple yet flavorful ingredients. Featuring tender Russet potatoes, perfectly cooked eggs, crisp celery, and a punch of zest from dill pickle relish and yellow mustard, this potato salad boasts the ideal balance of textures and tastes. A rich mayonnaise-based dressing ties everything together, while a sprinkle of paprika and optional fresh parsley garnish adds a vibrant finishing touch. Ready in just 40 minutes, this crowd-pleasing side dish is perfect for barbecues, picnics, or any family gathering. Serve it chilled to let the flavors meld beautifully—simple, comforting, and downright irresistible!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 4 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 1 tablespoon Dill pickle relish
• 2 stalks Celery
• 0.5 medium Red onion
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel the Russet potatoes and cut them into evenly sized cubes of about 1 inch. Rinse them under cold water to remove excess starch.

Step 2

Place the potatoes in a large pot of cold, salted water. Bring the water to a boil over medium-high heat. Reduce the heat and simmer for about 10-12 minutes, or until the potatoes are fork-tender. Drain and set the potatoes aside to cool.

Step 3

While the potatoes are cooking, place the eggs in a small saucepan and cover them with cold water. Bring the water to a boil, then remove the saucepan from the heat and cover it with a lid. Let the eggs sit in the hot water for 10-12 minutes, then transfer them to an ice bath to cool. Once cooled, peel the eggs and chop into small pieces.

Step 4

Finely chop the celery and red onion. Set aside.

Step 5

In a large mixing bowl, combine the mayonnaise, yellow mustard, dill pickle relish, salt, and black pepper. Mix thoroughly to create the dressing.

Step 6

Gently fold the cooled potatoes, chopped eggs, celery, and red onion into the dressing. Be careful not to mash the potatoes too much; the goal is to coat them evenly with the dressing.

Step 7

Taste the potato salad and adjust the seasoning with additional salt, pepper, or mustard if desired.

Step 8

Transfer the potato salad to a serving dish. Sprinkle paprika over the top for a pop of color, and garnish with fresh parsley if using.

Step 9

Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1621.2g)

Amount per serving	% Daily Value*
Calories	3080.1

Total Fat 193.2g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 979.3mg	0%
Sodium 3808.4mg	0%
Total Carbohydrate 288.9g	0%
Dietary Fiber 21.0g	0%
Total Sugars 17.3g
Protein 57.6g	0%

Vitamin D 164IU	0%
Calcium 322.7mg	0%
Iron 17.0mg	0%
Potassium 6369.0mg	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: 55.6%

Protein: 7.4%

Carbs: 37.0%