Dad's Potato Salad

Creamy, tangy, and bursting with classic comfort, Dad's Potato Salad is the ultimate side dish for summer barbecues, picnics, and family gatherings. Loaded with tender russet potatoes, perfectly boiled eggs, crunchy celery, and a hint of sweet pickle relish, this recipe is tossed in a rich, zesty dressing made with mayonnaise, yellow mustard, and apple cider vinegar. A sprinkle of paprika and fresh parsley adds the perfect finishing touch, making this crowd-pleaser both flavorful and visually inviting. Ready in under an hour and packed with nostalgic charm, this potato salad is proof that simple, hearty ingredients can create unforgettable flavor. Ideal for feeding a hungry crowd or complementing your favorite grilled favorites, it's a timeless classic you'll want to make again and again.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 pounds russet potatoes
• 4 pieces large eggs
• 2 pieces celery stalks
• 1 small red onion
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons sweet pickle relish
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon fresh parsley (optional, for garnish)

Directions

Step 1

Peel and dice the russet potatoes into 1-inch cubes. Place the potatoes in a large pot and add enough cold water to cover them by 1 inch.

Step 2

Add a pinch of salt to the water, then bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until they are fork-tender but not mushy. Drain the potatoes and let them cool completely.

Step 3

While the potatoes are cooling, place the eggs in a medium saucepan and cover them with water. Bring the water to a boil, then reduce the heat to low and let the eggs simmer for 10 minutes.

Step 4

Drain the hot water from the eggs and transfer them to a bowl of ice water. Let the eggs cool for 5 minutes, then peel and dice them into small pieces.

Step 5

Finely dice the celery stalks and the red onion. Set them aside.

Step 6

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

Step 7

Add the cooled potatoes, diced eggs, celery, and red onion to the bowl with the dressing. Gently fold the ingredients together, making sure the potatoes are evenly coated without mashing them.

Step 8

Taste and adjust the seasoning, adding more salt or pepper if needed.

Step 9

Transfer the potato salad to a serving bowl. Sprinkle the top with paprika and optional fresh parsley for garnish.

Step 10

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

Nutrition Facts

Serving size	(2075.7g)

Amount per serving	% Daily Value*
Calories	3444.5

Total Fat 194.4g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat g
Cholesterol 979.3mg	0%
Sodium 4059.0mg	0%
Total Carbohydrate 373.8g	0%
Dietary Fiber 28.4g	0%
Total Sugars 28.8g
Protein 66.8g	0%

Vitamin D 160IU	0%
Calcium 404.5mg	0%
Iron 21.6mg	0%
Potassium 8413.1mg	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: 49.8%

Protein: 7.6%

Carbs: 42.6%