Marion's Potato Salad

Marion’s Potato Salad is the ultimate crowd-pleaser, bursting with bold flavors and creamy, tangy goodness! This classic side dish features tender Russet potatoes blended with a rich dressing made from mayonnaise, yellow mustard, apple cider vinegar, and a touch of sugar for a perfect balance. Crunchy celery, zesty dill pickles, and finely chopped red onion add layers of texture and flavor, while hard-boiled eggs bring a savory depth. Finished with a garnish of paprika and fresh parsley, this potato salad is as visually appealing as it is delicious. Ideal for picnics, barbecues, or weeknight dinners, it’s a make-ahead favorite that tastes even better after chilling. Easy to prepare, serve Marion’s Potato Salad as a refreshing side dish for any occasion! Keywords: creamy potato salad, classic potato salad recipe, picnic side dish, easy potato salad.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Granulated sugar
• 2 medium Celery stalks
• 0.5 medium Red onion
• 3 large Hard-boiled eggs
• 3 medium Dill pickles
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 1 tablespoon Fresh parsley

Directions

Step 1

Peel and cube the russet potatoes into 1-inch pieces. Place the potato cubes in a large pot, cover with cold water, and add a pinch of salt.

Step 2

Bring the pot to a boil over medium-high heat. Reduce the heat and simmer for 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool to room temperature.

Step 3

While the potatoes are cooling, finely chop the celery, red onion, dill pickles, and parsley. Set aside.

Step 4

Peel and roughly chop the hard-boiled eggs. Set aside.

Step 5

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, salt, and black pepper to create the dressing.

Step 6

Gently fold the cooled potatoes into the dressing until evenly coated.

Step 7

Add the chopped celery, red onion, dill pickles, and eggs. Mix gently to combine.

Step 8

Sprinkle the paprika and fresh parsley over the top for garnish.

Step 9

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

Step 10

Serve cold as a side dish and enjoy!

Nutrition Facts

Serving size	(1841.2g)

Amount per serving	% Daily Value*
Calories	3197.1

Total Fat 189.2g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 851.8mg	0%
Sodium 3846.5mg	0%
Total Carbohydrate 331.1g	0%
Dietary Fiber 24.6g	0%
Total Sugars 25.0g
Protein 56.2g	0%

Vitamin D 150IU	0%
Calcium 331.4mg	0%
Iron 18.1mg	0%
Potassium 7371.6mg	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: 52.4%

Protein: 6.9%

Carbs: 40.7%