Miss Jean's Potato Salad

Creamy, zesty, and packed with classic flavors, Miss Jean's Potato Salad is the ultimate side dish for any gathering. This timeless recipe combines tender russet potatoes, crunchy celery, tangy dill pickles, and hard-boiled eggs in a velvety dressing made with mayonnaise, Dijon mustard, white vinegar, and a touch of smoked paprika for a subtle hint of spice. Fresh parsley adds a pop of color and brightness, while a quick chill in the fridge allows all the flavors to meld beautifully. Whether you're hosting a barbecue, a picnic, or a holiday feast, this irresistibly vibrant potato salad is guaranteed to steal the show. Perfect for pairing with grilled dishes or serving as a standalone favorite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 4 large russet potatoes
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon white vinegar
• 2 medium celery stalks
• 1 small red onion
• 3 large hard-boiled eggs
• 2 medium dill pickles
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons smoked paprika

Directions

Step 1

Peel and dice the russet potatoes into 1-inch cubes. Add them to a large pot and cover with cold water.

Step 2

Bring the pot of water to a boil over medium-high heat. Add 1 teaspoon of salt to the water. Reduce the heat to a simmer and cook the potatoes for 10-15 minutes, or until they are fork-tender.

Step 3

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

Step 4

Peel and chop the hard-boiled eggs into small pieces. Set aside.

Step 5

Drain the cooked potatoes and spread them out on a baking sheet to cool for about 10-15 minutes.

Step 6

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, smoked paprika, salt, and black pepper to make the dressing.

Step 7

Add the cooled potatoes to the bowl with the dressing and gently toss to coat the potatoes evenly.

Step 8

Fold in the diced celery, red onion, dill pickles, and hard-boiled eggs until well combined.

Step 9

Sprinkle the fresh parsley on top and gently mix it in.

Step 10

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

Step 11

Cover the potato salad with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld together.

Step 12

Serve chilled as a side dish, garnished with additional parsley or a sprinkle of smoked paprika for color, if desired.

Nutrition Facts

Serving size	(1870.8g)

Amount per serving	% Daily Value*
Calories	3239.3

Total Fat 194.0g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 851.8mg	0%
Sodium 4151.1mg	0%
Total Carbohydrate 327.7g	0%
Dietary Fiber 24.9g	0%
Total Sugars 21.6g
Protein 55.6g	0%

Vitamin D 150IU	0%
Calcium 329.1mg	0%
Iron 17.7mg	0%
Potassium 7402.6mg	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: 53.2%

Protein: 6.8%

Carbs: 40.0%