Chunky Potato Salad

Get ready to elevate your next cookout or picnic with this irresistible Chunky Potato Salad! Made with tender Russet potatoes, creamy hard-boiled eggs, and a medley of crunchy celery and zesty red onion, this classic side dish is brought to life with a tangy dressing of mayonnaise, Dijon mustard, and apple cider vinegar. A hint of pickle relish adds a delightful sweetness, while fresh parsley and a dusting of paprika give it a flavorful, picture-perfect finish. Quick to prepare and even better after chilling, this hearty potato salad is the ultimate crowd-pleaser for summer gatherings, potlucks, or simple family meals. Serve it cold and watch it disappear!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 3 large Eggs
• 3 stalks Celery
• 1 small Red onion
• 3 tablespoons Pickle relish
• 1 cup Mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 tablespoons (chopped) Fresh parsley
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Ground black pepper
• 0.5 teaspoon (for garnish) Paprika

Directions

Step 1

Peel the potatoes and cut them into bite-sized chunks (about 1-inch pieces).

Step 2

Place the potato chunks in a large pot, cover them with water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender but not falling apart.

Step 3

While the potatoes are cooking, place the eggs in a small saucepan, cover them with water, and bring to a boil. Once boiling, turn off the heat, cover the pan, and let the eggs sit in the hot water for 12 minutes. Then transfer the eggs to a bowl of ice water to cool for 5 minutes before peeling them.

Step 4

Drain the cooked potatoes and let them cool completely for about 15 minutes.

Step 5

Dice the celery, finely chop the red onion, and chop the hard-boiled eggs into small pieces.

Step 6

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, pickle relish, salt, and black pepper. Stir well to create the dressing.

Step 7

Fold the cooled potatoes, celery, red onion, and chopped eggs into the dressing, mixing gently until evenly coated.

Step 8

Taste and adjust the seasoning with more salt and pepper if needed.

Step 9

Sprinkle chopped parsley and paprika on top for garnish.

Step 10

Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 11

Serve chilled and enjoy!

Nutrition Facts

Serving size	(1616.2g)

Amount per serving	% Daily Value*
Calories	3081.4

Total Fat 189.3g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 793.3mg	0%
Sodium 3867.1mg	0%
Total Carbohydrate 303.8g	0%
Dietary Fiber 21.0g	0%
Total Sugars 30.5g
Protein 50.5g	0%

Vitamin D 123IU	0%
Calcium 275.5mg	0%
Iron 15.8mg	0%
Potassium 6244.7mg	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: 54.6%

Protein: 6.5%

Carbs: 38.9%