Connie's Famous Potato Salad

Get ready to wow your guests with Connie's Famous Potato Salad, a timeless dish bursting with classic diner-style flavors and a few fresh twists. Made with tender Yukon Gold potatoes, creamy mayonnaise, tangy Dijon mustard, and just the right touch of apple cider vinegar, this potato salad strikes the perfect balance of richness and zesty flair. Diced celery, red onion, dill pickles, and fresh parsley add irresistible crunch and brightness, while chopped hard-boiled eggs lend a hearty, creamy texture. This crowd-pleasing recipe is easy to prepare and perfect as a make-ahead side dish for summer barbecues, potlucks, or family gatherings. Serve it chilled and garnish with a sprinkle of paprika for a beautiful finishing touch. With its savory blend of bold seasonings and comforting textures, this potato salad is sure to become the highlight of any meal!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 8

Ingredients

• 4 pounds Yukon Gold potatoes
• 4 Large eggs
• 1.5 cups Mayonnaise
• 2 tablespoons Dijon mustard
• 1.5 tablespoons Apple cider vinegar
• 2 teaspoons Granulated sugar
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 3 Celery stalks, diced
• 0.5 cups Red onion, finely diced
• 0.5 cups Dill pickles, diced
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Paprika (optional, for garnish)

Directions

Step 1

Wash, peel (optional), and dice the Yukon Gold potatoes into 1-inch cubes.

Step 2

Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.

Step 3

Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for 12-15 minutes, or until the potatoes are fork-tender. Avoid overcooking to prevent them from becoming mushy.

Step 4

While the potatoes cook, place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce the heat to low and simmer for 9-10 minutes. Transfer eggs to an ice bath and let them cool completely.

Step 5

Drain the cooked potatoes and allow them to cool for 10-15 minutes at room temperature.

Step 6

Peel the cooled eggs and chop them into small pieces. Set aside.

Step 7

In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, 1/2 teaspoon of salt, and black pepper. Whisk until smooth and well combined.

Step 8

Gently fold the cooled potatoes into the dressing, ensuring they are evenly coated.

Step 9

Add the diced celery, red onion, dill pickles, chopped parsley, and chopped eggs to the bowl. Use a spatula to fold everything together carefully to avoid breaking the potatoes.

Step 10

Taste the potato salad and adjust seasoning if necessary (add more salt, pepper, or a splash of vinegar based on your preference).

Step 11

Transfer the salad to a serving dish, cover, and refrigerate for at least 1 hour to allow the flavors to meld.

Step 12

Before serving, garnish with a sprinkle of paprika (if using) and additional parsley for color.

Nutrition Facts

Serving size	(2975.2g)

Amount per serving	% Daily Value*
Calories	4427.4

Total Fat 287.3g	0%
Saturated Fat 29.9g	0%
Polyunsaturated Fat g
Cholesterol 1096.9mg	0%
Sodium 7158.0mg	0%
Total Carbohydrate 425.6g	0%
Dietary Fiber 34.8g	0%
Total Sugars 32.1g
Protein 65.2g	0%

Vitamin D 160IU	0%
Calcium 536.1mg	0%
Iron 20.2mg	0%
Potassium 9011.8mg	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: 56.8%

Protein: 5.7%

Carbs: 37.4%