Faith58's Potato Salad

Bursting with vibrant flavors and creamy textures, *Faith58’s Potato Salad* is the perfect side dish for any gathering, barbecue, or picnic. Made with tender Yukon Gold potatoes, crunchy celery, tangy dill pickles, and a zesty dressing of mayonnaise, Dijon mustard, and apple cider vinegar, this classic recipe delivers the ideal balance of savory and tangy notes. Hard-boiled eggs add a rich, satisfying touch, while a sprinkling of paprika and fresh parsley elevates its presentation. Quick to prepare in just 40 minutes and served chilled for optimal flavor melding, this potato salad is a quintessential crowd-pleaser that pairs beautifully with grilled meats or sandwiches. Whether you’re hosting a cookout or meal prepping for the week, this easy, flavorful dish will become your go-to recipe for creamy homemade potato salad.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 lbs Yukon Gold potatoes
• 1 tbsp Salt
• 2 stalks Celery
• 0.5 cup (chopped) Red onion
• 0.5 cup (diced) Dill pickles
• 0.75 cup Mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 1 tsp Granulated sugar
• 0.5 tsp Black pepper
• 0.5 tsp Paprika
• 3 whole Hard-boiled eggs
• 2 tbsp (chopped) Fresh parsley (optional)

Directions

Step 1

Peel and dice the Yukon Gold potatoes into 1-inch cubes, then place them in a large pot. Add enough water to cover the potatoes and stir in 1 tablespoon of salt.

Step 2

Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until fork-tender. Do not overcook.

Step 3

Drain the potatoes and allow them to cool to room temperature. Spread them out on a baking sheet for faster cooling if needed.

Step 4

While the potatoes cool, dice the celery and dill pickles into small pieces, and finely chop the red onion. Set aside.

Step 5

Peel and dice the hard-boiled eggs into small chunks. Reserve a few slices for garnish if desired.

Step 6

In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, black pepper, and paprika to create the dressing.

Step 7

In a large mixing bowl, combine the cooled potatoes, diced celery, red onion, dill pickles, and chopped eggs. Gently fold in the dressing, ensuring all ingredients are well coated.

Step 8

Taste the salad and adjust seasoning if needed, adding more salt, pepper, or a splash of vinegar to balance flavors.

Step 9

Transfer the potato salad to a serving dish. Garnish with reserved egg slices, a sprinkle of paprika, and freshly chopped parsley (if using).

Step 10

Chill the potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Nutrition Facts

Serving size	(1521.8g)

Amount per serving	% Daily Value*
Calories	2323.7

Total Fat 151.3g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 793.0mg	0%
Sodium 8893.4mg	0%
Total Carbohydrate 214.0g	0%
Dietary Fiber 14.7g	0%
Total Sugars 18.5g
Protein 38.4g	0%

Vitamin D 150IU	0%
Calcium 233.8mg	0%
Iron 10.1mg	0%
Potassium 4234.4mg	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: 57.4%

Protein: 6.5%

Carbs: 36.1%