Excellent and Amazing Potato Salad

Get ready to impress at your next gathering with this excellent and amazing potato salad recipe! Made with creamy Yukon Gold potatoes, crisp celery, tangy dill pickles, and hard-boiled eggs, this classic side dish is elevated with a zesty dressing of mayonnaise, Dijon mustard, and apple cider vinegar. A sprinkle of fresh parsley adds a burst of freshness, while paprika enhances its flavor and visual appeal. Perfectly balanced with crunchy textures and a smooth, flavorful base, this potato salad is a must-have for barbecues, picnics, or family dinners. Easy to prepare in under 35 minutes, this crowd-pleaser can be made ahead, giving the ingredients time to meld into a perfectly chilled, irresistible side dish.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 lb Yukon Gold potatoes
• 2 tsp Salt
• 1 cup Mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 3 stalks Celery
• 0.5 medium Red onion
• 3 spears Dill pickles
• 2 tbsp Fresh parsley
• 0.5 tsp Black pepper
• 0.5 tsp Paprika
• 3 large Hard-boiled eggs

Directions

Step 1

Peel the potatoes and cut them into bite-sized chunks. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.

Step 2

Bring the pot to a boil over medium heat. Lower the heat and simmer the potatoes for 10-12 minutes, or until they are fork-tender. Be careful not to overcook them.

Step 3

While the potatoes are cooking, dice the celery, red onion, and dill pickles into small, uniform pieces. Set them aside.

Step 4

Finely chop the fresh parsley and set aside for later use.

Step 5

In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, black pepper, 1 teaspoon of salt, and paprika to make the dressing.

Step 6

Once the potatoes are cooked, drain them and let them cool for 10–15 minutes. Spread them out on a baking sheet for quicker cooling if needed.

Step 7

Peel and dice the hard-boiled eggs into small pieces.

Step 8

In a large mixing bowl, combine the cooled potatoes, diced vegetables (celery, red onion, and pickles), chopped eggs, and parsley.

Step 9

Pour the dressing over the potato mixture and gently stir until everything is evenly coated. Be careful not to mash the potatoes while mixing.

Step 10

Taste the salad and adjust seasoning with additional salt or pepper if required.

Step 11

Cover the bowl and refrigerate the potato salad for at least 1 hour to let the flavors meld together. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1495.0g)

Amount per serving	% Daily Value*
Calories	2723.1

Total Fat 194.5g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 851.8mg	0%
Sodium 6369.5mg	0%
Total Carbohydrate 218.1g	0%
Dietary Fiber 14.8g	0%
Total Sugars 11.0g
Protein 38.5g	0%

Vitamin D 150IU	0%
Calcium 243.4mg	0%
Iron 10.4mg	0%
Potassium 4301.7mg	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: 63.0%

Protein: 5.5%

Carbs: 31.4%