Linda's Special Potato Salad

Creamy, tangy, and packed with delightful textures, Linda's Special Potato Salad is the ultimate crowd-pleaser for any occasion. This classic dish starts with tender Yukon Gold potatoes and incorporates the perfect balance of crunchy celery, zesty red onion, and tangy dill pickles. Hard-boiled eggs add a creamy richness, while a flavorful dressing made with mayonnaise, yellow mustard, apple cider vinegar, and a hint of paprika ties everything together beautifully. Quick to prepare and chilled to perfection, this versatile potato salad is ideal for picnics, potlucks, or summer barbecues. Garnished with fresh parsley and a sprinkle of paprika, it looks as good as it tastes—sure to be the star of your table.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 tablespoon Salt
• 4 large Eggs
• 2 medium Celery stalks
• 1 small Red onion
• 3 medium Dill pickles
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Wash the Yukon Gold potatoes thoroughly, then peel (optional) and cut them into evenly sized 1-inch cubes.

Step 2

Add the potatoes to a large pot and cover them with water. Add 1 tablespoon of salt and bring to a boil over medium-high heat.

Step 3

Reduce the heat to a simmer and cook the potatoes for about 10-12 minutes, or until they are fork-tender but not mushy. Drain the potatoes and set them aside to cool.

Step 4

While the potatoes are cooling, place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then turn off the heat, cover the saucepan, and let the eggs sit for 10 minutes.

Step 5

After 10 minutes, transfer the eggs to a bowl of ice water to cool. Once cooled, peel and chop the eggs into small pieces.

Step 6

Finely chop the celery stalks, red onion, and dill pickles. Set aside.

Step 7

In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, black pepper, and paprika. Whisk until smooth and well combined.

Step 8

Add the cooled potatoes, chopped eggs, celery, red onion, and dill pickles to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated with the dressing.

Step 9

Taste and adjust seasoning if needed. You may add an extra pinch of salt or pepper to your liking.

Step 10

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

Step 11

Before serving, garnish with fresh parsley and an extra sprinkle of paprika, if desired.

Step 12

Serve chilled and enjoy!

Nutrition Facts

Serving size	(1652.8g)

Amount per serving	% Daily Value*
Calories	2797.1

Total Fat 193.9g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0g
Cholesterol 979.3mg	0%
Sodium 8551.8mg	0%
Total Carbohydrate 230.9g	0%
Dietary Fiber 16.7g	0%
Total Sugars 19.6g
Protein 46.8g	0%

Vitamin D 164IU	0%
Calcium 321.2mg	0%
Iron 11.9mg	0%
Potassium 4567.9mg	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: 61.1%

Protein: 6.6%

Carbs: 32.3%