Mom's Best Potato Salad

Creamy, tangy, and packed with nostalgic flavors, Mom’s Best Potato Salad is the ultimate side dish for any gathering. Made with tender russet or Yukon Gold potatoes, perfectly boiled eggs, crunchy celery, and tangy dill pickles, this classic recipe is tossed in a velvety dressing of mayonnaise, Dijon mustard, and a splash of apple cider vinegar for a zesty kick. Fresh parsley and a hint of red onion add brightness, while a sprinkle of paprika gives it a colorful finishing touch. Ready in just 40 minutes, this easy-to-make potato salad is chilled to perfection, allowing the flavors to meld beautifully. Whether you're hosting a barbecue, potluck, or holiday feast, this timeless potato salad is guaranteed to be a crowd-pleaser.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 6 medium-sized russet or Yukon Gold potatoes
• 4 large eggs
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 stalks celery
• 0.5 medium-sized red onion
• 3 small dill pickles
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika (optional, for garnish)

Directions

Step 1

Wash the potatoes thoroughly, leaving the skins on, and place them in a large pot.

Step 2

Fill the pot with enough water to cover the potatoes, then bring it to a boil over medium-high heat. Reduce the heat and simmer the potatoes for 15-20 minutes, or until they are fork-tender.

Step 3

While the potatoes are cooking, place the eggs in a small pot and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for 10 minutes.

Step 4

Remove the eggs from the pot and place them in a bowl of ice water to cool. Once cooled, peel the eggs and dice them into small pieces.

Step 5

Once the potatoes are cooked, drain them and let them cool for 10-15 minutes, or until they are comfortable to handle. Peel the skins off the potatoes if desired, then dice them into bite-sized cubes.

Step 6

In a small bowl, prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.

Step 7

Dice the celery, red onion, and dill pickles into small pieces. Chop the fresh parsley finely.

Step 8

In a large mixing bowl, combine the diced potatoes, eggs, celery, red onion, pickles, and parsley.

Step 9

Pour the dressing over the potato mixture and gently toss until everything is evenly coated.

Step 10

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

Step 11

Transfer the potato salad to a serving bowl, cover, and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Step 12

Optional: Before serving, sprinkle paprika over the top for a pop of color and extra flavor.

Nutrition Facts

Serving size	(1657.8g)

Amount per serving	% Daily Value*
Calories	2900.9

Total Fat 199.1g	0%
Saturated Fat 22.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 979.3mg	0%
Sodium 4089.5mg	0%
Total Carbohydrate 238.4g	0%
Dietary Fiber 16.1g	0%
Total Sugars 12.3g
Protein 47.5g	0%

Vitamin D 164IU	0%
Calcium 275.6mg	0%
Iron 11.4mg	0%
Potassium 4268.3mg	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: 61.0%

Protein: 6.5%

Carbs: 32.5%