My Momma's Potato Salad with My Personal Touch

Elevate your classic comfort food game with "My Momma's Potato Salad with My Personal Touch," a vibrant twist on a nostalgic favorite. Creamy Russet potatoes and perfectly boiled eggs form the hearty base, while a zesty dressing made with mayonnaise, yellow mustard, and a splash of apple cider vinegar delivers just the right balance of tang and smoothness. Sweet pickle relish and dill pickles add a delightful crunch and hint of sweetness, complemented by the freshness of finely chopped red onion, celery, and parsley. Paprika crowns this dish with a pop of color and smoky flavor, making it as visually appealing as it is irresistibly delicious. Perfectly chilled and bursting with dynamic flavors, this potato salad is your go-to side dish for summer barbecues, holiday gatherings, or anytime you crave a taste of home with a modern twist.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 8

Ingredients

• 5 large Russet potatoes
• 4 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 3 tablespoons Sweet pickle relish
• 0.5 medium (finely diced) Red onion
• 2 stalks (finely chopped) Celery
• 2 spears (chopped) Dill pickles
• 2 tablespoons (chopped) Fresh parsley
• 2 teaspoons Apple cider vinegar
• 1 teaspoon Paprika
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper

Directions

Step 1

Peel the potatoes and cut them into bite-sized cubes.

Step 2

Place the cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat.

Step 3

Reduce the heat to medium and simmer the potatoes for 10-12 minutes, or until fork-tender. Drain and allow them to cool slightly.

Step 4

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

Step 5

Drain the eggs and immediately transfer them to a bowl of ice water to cool. Once cooled, peel and chop the eggs.

Step 6

In a large mixing bowl, combine mayonnaise, mustard, sweet pickle relish, apple cider vinegar, salt, pepper, and paprika. Mix until smooth.

Step 7

Add the cooked potatoes, chopped eggs, red onion, celery, dill pickles, and parsley to the dressing. Gently fold everything together until the potatoes are evenly coated.

Step 8

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

Step 9

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.

Step 10

Before serving, sprinkle with an extra pinch of paprika and garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2150.9g)

Amount per serving	% Daily Value*
Calories	3580.7

Total Fat 193.3g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 979.3mg	0%
Sodium 4258.4mg	0%
Total Carbohydrate 400.0g	0%
Dietary Fiber 29.4g	0%
Total Sugars 31.8g
Protein 71.2g	0%

Vitamin D 164IU	0%
Calcium 401.7mg	0%
Iron 22.8mg	0%
Potassium 9038.4mg	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: 48.0%

Protein: 7.9%

Carbs: 44.1%