Nana's Potato Salad

Experience the heartwarming nostalgia of Nana's Potato Salad, a classic side dish that combines tender Yukon Gold potatoes with the perfect blend of creamy mayonnaise, tangy Dijon mustard, and a touch of apple cider vinegar for a zesty kick. This traditional recipe is elevated with the crunch of fresh celery, the sharpness of red onion, and the briny goodness of dill pickles, all tied together with hard-boiled eggs and a sprinkle of fragrant parsley. Ready in under an hour, this potato salad is the ultimate comfort food for family gatherings, picnics, or summer BBQs. Finished with a dusting of paprika for a pop of color, this cold and creamy dish is destined to be the star of your table. Perfectly simple, irresistibly delicious, and packed with flavor—just like Nana used to make.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 teaspoon Salt
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Sugar
• 2 stalks Celery
• 0.5 medium Red onion
• 0.5 cup Dill pickles
• 3 large Hard-boiled eggs
• 2 tablespoons Fresh parsley
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika

Directions

Step 1

Wash the Yukon Gold potatoes thoroughly. Place them in a large pot, cover with cold water, and add 1 teaspoon of salt.

Step 2

Bring the water to a boil over medium-high heat. Reduce the heat and simmer the potatoes for 15-20 minutes, or until fork-tender.

Step 3

Drain the potatoes in a colander and let them cool for 10-15 minutes. Once cooled, peel the skins (if desired) and cut the potatoes into bite-sized cubes.

Step 4

While the potatoes cool, prepare the dressing. In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper until smooth.

Step 5

Dice the celery, red onion, and dill pickles into small pieces. Add them to a large mixing bowl.

Step 6

Peel and chop the hard-boiled eggs. Add them to the mixing bowl along with the diced celery, red onion, pickles, parsley, and cubed potatoes.

Step 7

Pour the dressing over the potato mixture. Gently fold the dressing into the salad until everything is evenly coated.

Step 8

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

Step 9

Transfer the salad to a serving bowl. Sprinkle paprika on top for garnish.

Step 10

Refrigerate for at least 1-2 hours before serving to allow the flavors to meld together. Serve cold and enjoy!

Nutrition Facts

Serving size	(1561.2g)

Amount per serving	% Daily Value*
Calories	2752.7

Total Fat 194.5g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 851.8mg	0%
Sodium 4314.2mg	0%
Total Carbohydrate 224.7g	0%
Dietary Fiber 14.7g	0%
Total Sugars 17.9g
Protein 38.4g	0%

Vitamin D 150IU	0%
Calcium 238.6mg	0%
Iron 10.4mg	0%
Potassium 4270.6mg	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: 62.5%

Protein: 5.5%

Carbs: 32.1%