I Guess I'll Add My Favorite Potato Salad

Elevate your next gathering with "I Guess I'll Add My Favorite Potato Salad," a creamy, tangy twist on the classic summer side dish. Featuring Yukon Gold potatoes for their buttery texture and a zesty dressing made with Dijon mustard, apple cider vinegar, and paprika, this potato salad is savory perfection with just the right amount of bite. Crunchy celery, sharp red onion, and fragrant fresh dill bring bright flavors and texture, while hard-boiled eggs add richness to every bite. This easy recipe comes together in under an hour and is best served chilled, making it the ultimate make-ahead dish for barbecues, picnics, or weeknight dinners. Garnish with a sprinkle of paprika or extra dill for a vibrant finish, and watch this crowd-pleaser disappear! Keywords: creamy potato salad, Yukon Gold potatoes, homemade potato salad recipe, summer side dish, easy salad recipes.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 tablespoon Kosher salt
• 3 quarters of a cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 whole Celery stalks
• 0.5 cup Red onion
• 2 tablespoons Fresh dill
• 3 whole Hard-boiled eggs
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Paprika

Directions

Step 1

Peel the Yukon Gold potatoes and cut them into 1-inch cubes.

Step 2

Place the potato cubes in a large pot and cover them with cold water. Add 1 tablespoon of kosher salt to the water.

Step 3

Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for 15-20 minutes, or until they can be easily pierced with a fork.

Step 4

While the potatoes cook, finely chop the celery stalks, red onion, and fresh dill. Set them aside in a large mixing bowl.

Step 5

Peel and chop the hard-boiled eggs into small pieces, then set them aside.

Step 6

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

Step 7

Once the potatoes are cooked, drain them in a colander and allow them to cool for about 5-10 minutes.

Step 8

Add the slightly cooled potatoes to the large mixing bowl with the celery, red onion, and dill. Gently fold the ingredients together.

Step 9

Pour the dressing over the potatoes and mix gently until the potatoes are evenly coated. Be careful not to break the potatoes too much.

Step 10

Add the chopped hard-boiled eggs to the salad and gently fold them in.

Step 11

Taste the potato salad and adjust seasoning with additional salt or pepper, if needed.

Step 12

Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Step 13

Serve chilled and garnish with extra dill or a sprinkle of paprika, if desired.

Nutrition Facts

Serving size	(1841.9g)

Amount per serving	% Daily Value*
Calories	5964.9

Total Fat 524.7g	0%
Saturated Fat 47.2g	0%
Polyunsaturated Fat g
Cholesterol 705.9mg	0%
Sodium 4239.2mg	0%
Total Carbohydrate 311.9g	0%
Dietary Fiber 15.5g	0%
Total Sugars 11.1g
Protein 20.2g	0%

Vitamin D 0IU	0%
Calcium 188.0mg	0%
Iron 7.8mg	0%
Potassium 4190.4mg	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: 78.0%

Protein: 1.3%

Carbs: 20.6%