Byndii's Potato Salad

Creamy, tangy, and brimming with fresh flavors, Byndii's Potato Salad is the perfect side dish for any gathering. This irresistible recipe combines tender Yukon Gold potatoes with crunchy celery, zesty dill pickles, and savory hard-boiled eggs, all tossed in a velvety dressing of mayonnaise, yellow mustard, apple cider vinegar, and a touch of sugar for the perfect balance. The addition of fresh dill, paprika, and red onion gives it a vibrant, herbaceous kick that sets it apart from your average potato salad. Ready in just 40 minutes and packed with crowd-pleasing flavor, this classic yet elevated dish is ideal for summer barbecues, potlucks, or as a make-ahead option for meal prep. Serve it chilled to let the flavors shine, and don’t forget to garnish with extra dill and paprika for that finishing touch!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 6 medium Yukon Gold potatoes
• 2 teaspoons Salt
• 2 Celery stalks
• 1 small Red onion
• 3 medium Dill pickles
• 3 Hard-boiled eggs
• 1 cup Mayonnaise
• 1 tablespoon Yellow mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Sugar
• 2 tablespoons Fresh dill
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika

Directions

Step 1

Peel the potatoes and cut them into bite-sized cubes. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.

Step 2

Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, about 12-15 minutes.

Step 3

Drain the potatoes and transfer them to a large bowl. Allow them to cool slightly.

Step 4

While the potatoes are cooking, finely dice the celery stalks, red onion, and dill pickles. Set them aside.

Step 5

Peel and chop the hard-boiled eggs into small pieces. Set them aside.

Step 6

In a medium mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, remaining teaspoon of salt, fresh dill, ground black pepper, and paprika. Stir until smooth to create the dressing.

Step 7

Add the diced celery, red onion, dill pickles, and chopped eggs to the bowl with the cooled potatoes. Gently stir to combine.

Step 8

Pour the dressing over the potato mixture and toss until evenly coated. Be careful not to mash the potatoes.

Step 9

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.

Step 10

Before serving, taste and adjust the seasoning with additional salt or pepper, if needed. Garnish with a sprinkle of paprika and fresh dill if desired.

Nutrition Facts

Serving size	(1635.9g)

Amount per serving	% Daily Value*
Calories	1205.2

Total Fat 16.8g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 616.5mg	0%
Sodium 5408.3mg	0%
Total Carbohydrate 233.3g	0%
Dietary Fiber 20.1g	0%
Total Sugars 20.8g
Protein 45.6g	0%

Vitamin D 150IU	0%
Calcium 311.8mg	0%
Iron 12.6mg	0%
Potassium 5690.7mg	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: 11.9%

Protein: 14.4%

Carbs: 73.7%