Drago's Potato Salad

Elevate your picnic or barbecue spread with Drago's Potato Salad, a creamy yet tangy twist on a classic comfort dish. Made with tender Yukon Gold potatoes, protein-rich hard-boiled eggs, and a luscious dressing of mayonnaise, sour cream, and a hint of yellow mustard, this recipe strikes the perfect balance of richness and zest. The addition of chopped dill pickles and a splash of apple cider vinegar adds a bright, briny kick, while smoked paprika and fresh parsley bring a depth of flavor that sets it apart. Red onion provides just the right amount of crunch, making every bite irresistibly satisfying. Ready in just over 30 minutes, this potato salad is best served chilled, allowing the flavors to meld beautifully. Perfect for gatherings, potlucks, or as a side to your favorite grilled dishes, Drago's Potato Salad is a crowd-pleasing, share-worthy favorite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 3 large Eggs
• 0.75 cups Mayonnaise
• 0.25 cups Sour cream
• 1 tablespoon Yellow mustard
• 1 teaspoon Smoked paprika
• 2 tablespoons Fresh parsley
• 0.5 cups Dill pickles (chopped)
• 0.25 cups Red onion (finely chopped)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Apple cider vinegar

Directions

Step 1

Peel and cut the Yukon Gold potatoes into 1-inch chunks. Place them in a large pot and cover with cold water, adding a pinch of salt.

Step 2

Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly.

Step 3

While the potatoes are cooking, place the eggs in a separate pot and cover with cold water. Bring to a boil, then turn off the heat and let sit, covered, for 9 minutes. Transfer the eggs to an ice bath to cool, peel them, and chop into small pieces.

Step 4

In a large mixing bowl, whisk together the mayonnaise, sour cream, mustard, smoked paprika, salt, pepper, and apple cider vinegar until smooth.

Step 5

Add the cooled, cooked potatoes to the mixing bowl along with the chopped eggs, dill pickles, red onion, and chopped parsley. Gently fold the ingredients together until well coated with the dressing.

Step 6

Taste and adjust seasoning if necessary. Refrigerate the potato salad for at least 1 hour to allow the flavors to meld.

Step 7

Serve chilled, garnished with a sprinkle of fresh parsley or a dash of smoked paprika for presentation.

Nutrition Facts

Serving size	(1499.1g)

Amount per serving	% Daily Value*
Calories	2352.2

Total Fat 157.1g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat g
Cholesterol 763.2mg	0%
Sodium 4708.0mg	0%
Total Carbohydrate 209.9g	0%
Dietary Fiber 15.9g	0%
Total Sugars 14.1g
Protein 41.4g	0%

Vitamin D 123IU	0%
Calcium 352.6mg	0%
Iron 11.4mg	0%
Potassium 4290.5mg	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: 58.4%

Protein: 6.8%

Carbs: 34.7%