Julie's Mom's Perfect Potato Salad

Discover comfort food at its finest with "Julie's Mom's Perfect Potato Salad," a classic recipe that brings timeless flavors to your table. Made with tender russet potatoes, hard-boiled eggs, and a creamy dressing infused with mayonnaise, yellow mustard, and a tangy hint of dill pickle relish, this salad is a guaranteed crowd-pleaser. Crunchy celery, finely diced red onion, and a dash of paprika add layers of texture and flavor, while a touch of white vinegar brightens each bite. Perfect for summer picnics, potlucks, or backyard barbecues, this vibrant potato salad is best served chilled, allowing the flavors to meld beautifully. With just 35 minutes of prep and cook time, this easy-to-follow recipe will quickly become a family favorite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 6 medium russet potatoes
• 4 large hard-boiled eggs
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon dill pickle relish
• 1 teaspoon white vinegar
• 2 celery stalks, finely chopped
• 0.5 small red onion, finely diced
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon fresh parsley, finely chopped (optional)

Directions

Step 1

Peel and cube the russet potatoes into evenly sized 1-inch pieces. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water.

Step 2

Bring the pot of potatoes to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10-15 minutes, or until the potatoes are fork-tender but not falling apart.

Step 3

While the potatoes are cooking, peel and chop the hard-boiled eggs into small pieces. Set aside.

Step 4

Once the potatoes are cooked, drain them and let them cool to room temperature for about 10-15 minutes.

Step 5

In a large mixing bowl, combine mayonnaise, mustard, dill pickle relish, white vinegar, salt, black pepper, and paprika. Mix well to create the dressing.

Step 6

Add the cooled potatoes to the dressing and gently toss to coat. Be careful not to mash the potatoes.

Step 7

Fold in the chopped eggs, celery, red onion, and parsley (if using) until evenly distributed.

Step 8

Transfer the potato salad to a serving dish. For best results, cover and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 9

Sprinkle with a little extra paprika before serving for a pop of color. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1789.6g)

Amount per serving	% Daily Value*
Calories	3102.7

Total Fat 194.4g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 3.6g
Cholesterol 1057.3mg	0%
Sodium 3924.4mg	0%
Total Carbohydrate 293.4g	0%
Dietary Fiber 23.7g	0%
Total Sugars 19.7g
Protein 58.4g	0%

Vitamin D 200IU	0%
Calcium 379.7mg	0%
Iron 17.3mg	0%
Potassium 6824.4mg	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: 55.4%

Protein: 7.4%

Carbs: 37.2%