Maggie's Potato Salad

Brighten up your next gathering with Maggie's Potato Salad, a creamy and flavorful twist on the classic comfort food. Made with tender Yukon Gold potatoes, crunchy celery, tangy Dijon mustard, and a hint of apple cider vinegar, this easy-to-make recipe strikes the perfect balance of textures and flavors. Hard-boiled eggs and fresh parsley add depth and freshness, while a sprinkle of paprika gives it a vibrant finishing touch. Perfect for picnics, barbecues, or potlucks, this crowd-pleasing potato salad needs just 20 minutes of prep and a quick chill to become your new go-to side dish. Serve it cold and enjoy every delicious bite of this timeless favorite!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

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

Directions

Step 1

Wash and peel the Yukon Gold potatoes, then cut them into evenly sized chunks (about 1-inch pieces).

Step 2

Fill a large pot with water and add 1 teaspoon of salt. Place the potato chunks into the pot and bring to a boil over medium-high heat.

Step 3

Cook the potatoes for about 10-15 minutes, or until they are fork-tender but not falling apart. Drain the potatoes and set them aside to cool slightly.

Step 4

While the potatoes cool, prepare the dressing by whisking together mayonnaise, Dijon mustard, apple cider vinegar, and black pepper in a large mixing bowl.

Step 5

Finely chop the celery stalks, red onion, and fresh parsley. Add them to the mixing bowl with the dressing.

Step 6

Peel the hard-boiled eggs and dice them into small pieces. Gently fold the diced eggs into the dressing mixture.

Step 7

Once the potatoes are cool enough to handle but still slightly warm, add them to the mixing bowl. Gently stir everything together until the potatoes are evenly coated in the dressing.

Step 8

Taste and adjust seasoning if needed (add a pinch more salt or a dash of vinegar if desired).

Step 9

Transfer the potato salad to a serving dish and sprinkle the top with paprika for a touch of color.

Step 10

Refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.

Nutrition Facts

Serving size	(1517.4g)

Amount per serving	% Daily Value*
Calories	2729.9

Total Fat 194.6g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 851.8mg	0%
Sodium 3927.0mg	0%
Total Carbohydrate 219.4g	0%
Dietary Fiber 15.6g	0%
Total Sugars 11.5g
Protein 38.9g	0%

Vitamin D 150IU	0%
Calcium 263.1mg	0%
Iron 10.4mg	0%
Potassium 4424.9mg	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: 62.9%

Protein: 5.6%

Carbs: 31.5%