Nannan's Potato Salad

Creamy, tangy, and loaded with irresistible flavor, Nannan's Potato Salad is a comforting classic with a homemade touch that’s perfect for potlucks, picnics, and barbecues. Made with tender Yukon Gold potatoes, hard-boiled eggs, and a velvety dressing of mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar, this recipe strikes the perfect balance of rich creaminess and zesty brightness. The crunch of fresh celery, the bite of red onion, and the tangy sweetness of pickle relish elevate every bite, while a sprinkle of fresh parsley and optional paprika adds the perfect finishing touch. Ready in under an hour and best served chilled, this timeless side dish is a crowd-pleaser you’ll come back to time and again.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 tablespoon Salt
• 3 large Eggs
• 1 cup Mayonnaise
• 0.25 cup Sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 stalks Celery
• 0.25 cup Red onion
• 2 tablespoons Pickle relish
• 1 tablespoon Fresh parsley
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika (optional, for garnish)

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot and cover with water. Add 1 tablespoon of salt to the water.

Step 2

Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes until they are tender but not falling apart, about 10-12 minutes. Drain and let them cool.

Step 3

While the potatoes are cooking, place the eggs in a small pot. Cover with water and bring to a boil. Once boiling, cover with a lid, turn off the heat, and let the eggs sit for 10 minutes. Drain and place the eggs in ice water to cool completely.

Step 4

Dice the celery into small pieces and finely chop the red onion and parsley. Set aside.

Step 5

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

Step 6

In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and pickle relish. Stir until smooth. Season with black pepper and additional salt to taste.

Step 7

Add the cooled potatoes, celery, red onion, chopped eggs, and parsley to the bowl with the dressing. Gently fold everything together until the potatoes are well coated.

Step 8

Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.

Step 9

Before serving, sprinkle with paprika for garnish, if desired. Serve chilled.

Nutrition Facts

Serving size	(1503.8g)

Amount per serving	% Daily Value*
Calories	2833.7

Total Fat 202.5g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 822.0mg	0%
Sodium 8556.7mg	0%
Total Carbohydrate 228.8g	0%
Dietary Fiber 15.9g	0%
Total Sugars 21.6g
Protein 40.3g	0%

Vitamin D 123IU	0%
Calcium 318.8mg	0%
Iron 11.0mg	0%
Potassium 4245.6mg	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: 62.9%

Protein: 5.6%

Carbs: 31.6%