Julia's Potato Salad

Indulge in the timeless flavors of Julia's Potato Salad, a deliciously creamy and tangy side dish perfect for picnics, potlucks, and family gatherings. Made with tender Yukon Gold potatoes, crisp celery, zesty red onion, and fresh parsley, this homemade potato salad strikes the perfect balance of textures and flavors. The rich dressing, crafted from mayonnaise, Dijon mustard, and a splash of apple cider vinegar, is lightly sweetened and seasoned to perfection, while chopped hard-boiled eggs add an extra layer of heartiness. Finished with a sprinkle of paprika for color and a hint of smokiness, this classic potato salad is best served chilled, making it an irresistible crowd-pleaser that pairs beautifully with grilled meats or fresh summer dishes. Easy to prepare and packed with flavor, it's a must-try recipe for any occasion!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 teaspoon Salt
• 2 stalks Celery
• 0.5 medium Red onion
• 2 tablespoons Fresh parsley
• 0.75 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Ground black pepper
• 3 large Hard-boiled eggs
• 0.25 teaspoon Paprika

Directions

Step 1

Wash the Yukon Gold potatoes thoroughly. Peel if desired, or leave the skins on for a more rustic salad. Cut the potatoes into 1-inch cubes.

Step 2

Place the cubed potatoes in a large pot. Cover them with cold water and add 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender. Do not overcook.

Step 3

While the potatoes are cooking, finely dice the celery and red onion, and chop the parsley. Set them aside.

Step 4

In a small mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, and ground black pepper to create the dressing. Adjust seasoning to taste, if necessary.

Step 5

Drain the cooked potatoes and spread them out on a baking sheet or large plate to cool slightly. Allow them to reach room temperature but avoid refrigeration at this stage as it can affect their texture.

Step 6

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

Step 7

In a large mixing bowl, gently combine the cooled potatoes, diced celery, red onion, chopped parsley, and chopped eggs.

Step 8

Pour the dressing over the potato mixture and toss carefully to coat all the ingredients evenly without breaking the potatoes.

Step 9

Sprinkle the paprika over the top for a touch of color and flavor, then gently stir to distribute.

Step 10

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together. For best results, chill for 3-4 hours before serving.

Step 11

Serve cold and garnish with additional parsley or paprika, if desired.

Nutrition Facts

Serving size	(1375.6g)

Amount per serving	% Daily Value*
Calories	2269.9

Total Fat 148.3g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 793.0mg	0%
Sodium 3399.4mg	0%
Total Carbohydrate 208.7g	0%
Dietary Fiber 14.5g	0%
Total Sugars 13.9g
Protein 38.3g	0%

Vitamin D 150IU	0%
Calcium 237.3mg	0%
Iron 10.3mg	0%
Potassium 4257.5mg	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: 57.5%

Protein: 6.6%

Carbs: 35.9%