Cold Picnic Potato Salad
Prepare to elevate your outdoor gatherings with this irresistible Cold Picnic Potato Salad! Featuring creamy Yukon Gold potatoes as the star, this classic side dish is enhanced with a zesty dressing made from mayonnaise, Dijon mustard, and a splash of apple cider vinegar for tangy perfection. Crisp celery, red onion, and chopped parsley add vibrant texture and fresh flavor, while chunks of hard-boiled eggs bring a satisfying richness. Easy to prepare and best served chilled, this crowd-pleaser is perfect for picnics, barbecues, or any summer feast. Make ahead for a dish that tastes even better the next day as the flavors meld beautifully. Simple, hearty, and undeniably delicious, this potato salad is the ultimate companion to your seasonal spread!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 Celery stalks
- 1 small Red onion
- 2 tablespoons Fresh parsley
- 3 Hard-boiled eggs
- 0.5 teaspoon Ground black pepper
Directions
Step 1
Wash and peel the Yukon Gold potatoes. Cut them into 1-inch chunks for even cooking.
Step 2
Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water and bring it to a boil over medium-high heat.
Step 3
Cook the potatoes for 10-15 minutes, or until they are fork-tender. Be careful not to overcook as they can become mushy.
Step 4
While the potatoes are cooking, dice the celery and red onion into small, bite-sized pieces. Chop the parsley finely and set aside.
Step 5
Cool the hard-boiled eggs under cold water, peel them, and chop into small chunks.
Step 6
Once the potatoes are cooked, drain them and place them in a large mixing bowl. Allow the potatoes to cool to room temperature before proceeding.
Step 7
In a separate small bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Mix well to create a smooth dressing.
Step 8
Add the diced celery, red onion, chopped parsley, and hard-boiled eggs to the cooled potatoes. Gently toss to combine.
Step 9
Pour the dressing over the salad and gently mix until all the ingredients are coated evenly.
Step 10
Season with ground black pepper to taste. Adjust salt if needed.
Step 11
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
Step 12
Serve cold as a side dish at your next picnic or barbecue!
Nutrition Facts
| Serving size | (651.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2066.0 |
| Total Fat 193.9g | 0% |
| Saturated Fat 20.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 851.8mg | 0% |
| Sodium 8586.5mg | 0% |
| Total Carbohydrate 62.6g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 6.6g | |
| Protein 20.7g | 0% |
| Vitamin D 150IU | 0% |
| Calcium 146.1mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 655.3mg | 0% |
Source of Calories