Miss Kitty's Evolutionary Potato Salad by Florida Native

Elevate your picnic or barbecue spread with "Miss Kitty's Evolutionary Potato Salad by Florida Native," a creamy yet tangy twist on a classic side dish! Featuring buttery Yukon Gold potatoes, hard-boiled eggs, crisp celery, and the zesty crunch of dill pickles, this recipe brings balanced textures and bold flavors to the table. A rich dressing of mayonnaise, Dijon mustard, and apple cider vinegar is seasoned with fresh dill, paprika, and scallions, tying it all together with a herby, aromatic finish. Perfectly chilled for serving, this potato salad is easy to prepare and ideal for make-ahead meals, ensuring the flavors meld to perfection. Whether it’s a summer cookout or a cozy potluck, this versatile dish is guaranteed to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 4 Large eggs
• 2 Celery stalks
• 0.5 large Red onion
• 3 Dill pickles
• 0.75 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Fresh dill
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika
• 2 Scallions

Directions

Step 1

Peel and dice the Yukon Gold potatoes into bite-sized chunks, roughly 1-inch in size. Place them in a large pot, cover with cold water, and add a pinch of salt.

Step 2

Bring the pot of potatoes to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for about 10-12 minutes or until fork-tender but not mushy. Drain the potatoes and allow them to cool slightly.

Step 3

Meanwhile, place the eggs in a small pot and cover with cold water. Bring the water to a boil, then turn off the heat, cover the pot with a lid, and let the eggs sit for 12 minutes. Drain the eggs, cool them under cold running water, peel, and roughly chop them.

Step 4

Chop the celery, red onion, dill pickles, and scallions into small pieces for crunch and flavor. Finely chop the fresh dill.

Step 5

In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika. Whisk together to create the dressing.

Step 6

Add the cooled potatoes, chopped eggs, celery, red onion, dill pickles, and scallions into the bowl with the dressing. Toss gently to combine, ensuring all ingredients are coated evenly.

Step 7

Sprinkle the fresh dill over the potato salad and fold it in lightly for an herby, aromatic finish.

Step 8

Cover the potato salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together. It can also be prepared a day ahead.

Step 9

Serve chilled as a side dish for barbecues, picnics, or any mealtime gathering, and enjoy the tangy, creamy delight of Miss Kitty’s Evolutionary Potato Salad!

Nutrition Facts

Serving size	(1613.0g)

Amount per serving	% Daily Value*
Calories	2386.9

Total Fat 156.6g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat g
Cholesterol 920.5mg	0%
Sodium 4208.9mg	0%
Total Carbohydrate 215.1g	0%
Dietary Fiber 16.3g	0%
Total Sugars 14.6g
Protein 44.7g	0%

Vitamin D 160IU	0%
Calcium 321.7mg	0%
Iron 12.3mg	0%
Potassium 4555.0mg	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: 57.6%

Protein: 7.3%

Carbs: 35.1%