Kristina's Potato Salad

Kristina's Potato Salad is the ultimate crowd-pleasing, creamy delight perfect for summer barbecues, potlucks, or any family gathering. Made with tender Yukon Gold potatoes, crunchy celery, and tangy Dijon mustard, this classic potato salad gets a flavorful twist with the addition of apple cider vinegar and a sprinkle of paprika for that finishing touch. Hard-boiled eggs and fresh parsley add richness and a pop of freshness, while the quick and easy homemade dressing ties everything together beautifully. Ready in just 40 minutes, this easy-to-follow recipe promises a side dish that's as comforting as it is delicious. Serve it chilled for the best flavor, and watch it disappear from the table!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

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

Directions

Step 1

Peel and cut the Yukon Gold potatoes into bite-sized chunks (about 1-inch pieces).

Step 2

Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.

Step 3

Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are fork-tender.

Step 4

While the potatoes are cooking, prepare the dressing by combining mayonnaise, Dijon mustard, and apple cider vinegar in a large mixing bowl. Stir until smooth and creamy.

Step 5

Finely dice the celery and red onion, and chop the hard-boiled eggs into small pieces. Set aside.

Step 6

Once the potatoes are cooked, drain them and allow them to cool slightly for about 5 minutes.

Step 7

Add the cooled potatoes to the bowl with the dressing, and gently toss to coat them evenly.

Step 8

Fold in the diced celery, red onion, chopped eggs, and fresh parsley. Mix until well combined.

Step 9

Season the potato salad with black pepper and adjust the salt to taste, if needed.

Step 10

Sprinkle the top of the salad with a pinch of paprika for color and flavor.

Step 11

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

Step 12

Serve chilled as a side dish at your next gathering or family meal.

Nutrition Facts

Serving size	(1487.4g)

Amount per serving	% Daily Value*
Calories	2693.9

Total Fat 191.5g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 851.8mg	0%
Sodium 3581.5mg	0%
Total Carbohydrate 218.0g	0%
Dietary Fiber 15.4g	0%
Total Sugars 10.8g
Protein 38.7g	0%

Vitamin D 150IU	0%
Calcium 259.6mg	0%
Iron 10.4mg	0%
Potassium 4403.0mg	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: 62.7%

Protein: 5.6%

Carbs: 31.7%