Potato Salad by Syd

Elevate your picnic game with "Potato Salad by Syd," a creamy and flavor-packed twist on the classic side dish. This recipe features tender Russet potatoes tossed in a tangy dressing made with creamy mayonnaise, Dijon mustard, and a splash of apple cider vinegar for a bright, zesty kick. Crunchy celery and red onion add texture, while diced hard-boiled eggs and fresh dill bring richness and herby freshness to every bite. A sprinkle of paprika on top makes for a striking presentation, and with just 35 minutes from start to finish, it's the perfect make-ahead dish to wow your crowd. Whether you're hosting a backyard BBQ or looking for the ultimate potluck companion, this potato salad is guaranteed to impress.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 2 teaspoons Salt
• 1 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 stalks Celery
• 0.25 cup Red onion
• 3 large Hard-boiled eggs
• 2 tablespoons Fresh dill
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes for even cooking.

Step 2

Place the potatoes in a large pot and add enough cold water to cover them by about 1 inch. Add 1 teaspoon of salt to the water.

Step 3

Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart.

Step 4

While the potatoes cook, finely chop the celery and red onion. Dice the hard-boiled eggs and mince the fresh dill. Set aside.

Step 5

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, remaining 1 teaspoon of salt, and black pepper. Mix until smooth.

Step 6

Once the potatoes are cooked, drain them and let them cool for 10 minutes.

Step 7

Gently fold the potatoes into the mayo mixture, ensuring each piece is evenly coated.

Step 8

Add the chopped celery, red onion, hard-boiled eggs, and fresh dill to the bowl. Toss gently to combine, being careful not to mash the potatoes.

Step 9

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

Step 10

Refrigerate for at least an hour before serving to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1539.8g)

Amount per serving	% Daily Value*
Calories	3008.3

Total Fat 190.8g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 851.8mg	0%
Sodium 5976.4mg	0%
Total Carbohydrate 282.7g	0%
Dietary Fiber 19.8g	0%
Total Sugars 14.5g
Protein 49.6g	0%

Vitamin D 150IU	0%
Calcium 263.0mg	0%
Iron 15.5mg	0%
Potassium 6211.0mg	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: 56.4%

Protein: 6.5%

Carbs: 37.1%