Libbie's Potato Salad

Creamy, tangy, and packed with flavor, Libbie's Potato Salad is the ultimate crowd-pleaser for any gathering or picnic. This classic dish features tender Yukon Gold potatoes tossed in a luscious dressing made with mayonnaise, sour cream, and a hint of yellow mustard for a zesty kick. Finely diced celery, red onion, and dill pickles add delightful crunch and sharpness, while chopped hard-boiled eggs bring richness to every bite. A dash of apple cider vinegar and a touch of sugar balance the flavors perfectly. Topped with optional parsley and paprika for a fresh finish, this potato salad is best served chilled to fully showcase its bold, refreshing taste. Ideal as a side dish for barbecues, potlucks, or family dinners, Libbie's Potato Salad is a timeless recipe that promises delicious results every time.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 3 pounds Yukon Gold potatoes
• 2 teaspoons Salt
• 1 cup Mayonnaise
• 0.5 cup Sour cream
• 2 tablespoons Yellow mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Granulated sugar
• 2 count Celery stalks, finely diced
• 0.5 cup Red onion, finely diced
• 0.5 cup Dill pickles, finely chopped
• 4 count Hard-boiled eggs, chopped
• 2 tablespoons Fresh parsley, chopped (optional)
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika (for garnish, optional)

Directions

Step 1

Scrub, peel (optional), and chop the Yukon Gold potatoes into bite-sized chunks.

Step 2

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

Step 3

Bring the potatoes to a boil over medium-high heat. Lower the heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.

Step 4

Drain the potatoes in a colander and let them cool to room temperature.

Step 5

In a large mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, granulated sugar, 1 teaspoon of salt, and ground black pepper until smooth.

Step 6

Add the cooled potatoes to the bowl, along with the celery, red onion, dill pickles, chopped hard-boiled eggs, and fresh parsley (if using). Gently fold to combine, making sure the dressing coats everything evenly.

Step 7

Taste and adjust seasoning with more salt or pepper if needed.

Step 8

Transfer the potato salad to a serving bowl. Cover and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Step 9

Before serving, sprinkle the top with a light dusting of paprika for a pop of color, if desired.

Step 10

Serve cold and enjoy this creamy, tangy, flavorful potato salad!

Nutrition Facts

Serving size	(2606.2g)

Amount per serving	% Daily Value*
Calories	3443.7

Total Fat 220.4g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat g
Cholesterol 1036.8mg	0%
Sodium 7474.1mg	0%
Total Carbohydrate 331.7g	0%
Dietary Fiber 29.0g	0%
Total Sugars 39.4g
Protein 62.8g	0%

Vitamin D 176IU	0%
Calcium 665.3mg	0%
Iron 15.2mg	0%
Potassium 7363.5mg	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: 55.7%

Protein: 7.1%

Carbs: 37.3%