Melissa's Potato Salad

Melissa's Potato Salad is a creamy and herbaceous twist on the classic picnic favorite, featuring tender Yukon Gold potatoes, crisp celery, tangy apple cider vinegar, and the perfect balance of Dijon mustard and mayonnaise for a luscious dressing. Hard-boiled eggs add a rich, satisfying touch, while fresh parsley and dill bring vibrant bursts of flavor to every bite. Finely diced red onion gives a subtle crunch and a hint of sharpness, making each mouthful irresistibly textured. This easy-to-make side dish comes together in under an hour and is best served chilled, making it the ideal companion for barbecues, potlucks, or casual family dinners. Perfectly seasoned with salt and black pepper, Melissa's Potato Salad is a crowd-pleaser that guarantees smiles all around!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons Apple cider vinegar
• 2 stalks Celery stalks
• 0.5 cup Red onion
• 2 tablespoons Fresh parsley
• 2 tablespoons Fresh dill
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 large Eggs (hard-boiled)

Directions

Step 1

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

Step 2

Place the potato pieces in a large pot and add enough cold water to cover them by about 1 inch. Add a pinch of salt to the water.

Step 3

Bring the water to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.

Step 4

While the potatoes are cooking, prepare the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.

Step 5

Finely dice the celery stalks and red onion. Chop the fresh parsley and dill. Add these to the dressing and mix well to combine.

Step 6

Once the potatoes are done, drain them in a colander and let them cool slightly for about 10 minutes. Do not rinse the potatoes as this can make them watery.

Step 7

While the potatoes are cooling, peel and chop the hard-boiled eggs into small chunks.

Step 8

Add the cooled potatoes and chopped eggs to the bowl with the dressing. Gently fold everything together with a spatula, being careful not to mash the potatoes too much.

Step 9

Taste and adjust the seasoning with additional salt or black pepper if needed.

Step 10

Chill the potato salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Step 11

Before serving, give the salad a gentle stir and garnish with additional chopped parsley if desired.

Nutrition Facts

Serving size	(1535.3g)

Amount per serving	% Daily Value*
Calories	2722.6

Total Fat 194.0g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat g
Cholesterol 793.3mg	0%
Sodium 3922.1mg	0%
Total Carbohydrate 219.9g	0%
Dietary Fiber 15.5g	0%
Total Sugars 13.0g
Protein 36.8g	0%

Vitamin D 132IU	0%
Calcium 273.3mg	0%
Iron 10.5mg	0%
Potassium 4431.2mg	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: 63.0%

Protein: 5.3%

Carbs: 31.7%