Cold Fashioned Potato Salad Alton Brown

Discover the perfect summertime classic with Alton Brown's Cold-Fashioned Potato Salad, a deliciously creamy and zesty side dish that's guaranteed to impress at any gathering. This recipe features tender Yukon Gold potatoes, coated in a tangy dressing of mayonnaise, Dijon mustard, and apple cider vinegar for a burst of flavor in every bite. Finely diced celery and red onion add a satisfying crunch, while hard-boiled eggs and fresh parsley enhance the dish with heartiness and freshness. Topped with a sprinkle of paprika for color and flair, this make-ahead potato salad is the ultimate crowd-pleaser. Quick to prepare and easy to customize, it's the perfect companion for barbecues, picnics, and potlucks alike.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 tablespoon Kosher salt
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 Celery stalks, finely diced
• 0.5 cup Red onion, finely diced
• 2 tablespoons Fresh parsley, chopped
• 3 Hard-boiled eggs, chopped
• 0.5 teaspoon Freshly ground black pepper
• 1 teaspoon Paprika (for garnish)

Directions

Step 1

Wash and peel the Yukon Gold potatoes. Cut them into 1-inch cubes for even cooking.

Step 2

Place the potato cubes in a large pot and cover with cold water. Add the kosher salt to the water.

Step 3

Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for approximately 12-15 minutes, or until the potatoes are fork-tender but not falling apart.

Step 4

Drain the cooked potatoes in a colander and immediately spread them out on a baking sheet to cool. Allow them to cool completely before assembling the salad.

Step 5

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar to form the dressing.

Step 6

Add the cooled potatoes to the bowl with the dressing. Gently fold the dressing into the potatoes to coat them evenly.

Step 7

Add the diced celery, red onion, chopped parsley, and chopped hard-boiled eggs to the bowl. Mix gently to combine, being careful not to break the potatoes.

Step 8

Season with freshly ground black pepper, adjusting to taste.

Step 9

Cover the potato salad and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld together.

Step 10

Before serving, sprinkle the top of the salad with paprika for a touch of color and extra flavor.

Nutrition Facts

Serving size	(1659.6g)

Amount per serving	% Daily Value*
Calories	2782.2

Total Fat 196.1g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat g
Cholesterol 793.3mg	0%
Sodium 3427.7mg	0%
Total Carbohydrate 227.8g	0%
Dietary Fiber 19.6g	0%
Total Sugars 17.7g
Protein 40.4g	0%

Vitamin D 132IU	0%
Calcium 329.5mg	0%
Iron 10.3mg	0%
Potassium 4793.9mg	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: 62.2%

Protein: 5.7%

Carbs: 32.1%