Prize Winning Potato Salad

Get ready to elevate your next picnic or potluck with this Prize Winning Potato Salad, a creamy, flavor-packed classic guaranteed to impress. Made with buttery Yukon Gold potatoes, tangy dill pickles, and a zesty dressing featuring Dijon mustard and apple cider vinegar, this dish strikes the perfect balance of savory, tangy, and subtly sweet flavors. Hard-boiled eggs, crunchy celery, and red onion add texture and richness, while fresh dill and a touch of optional paprika provide a vibrant garnish. Simple to prepare and even better when made ahead, this crowd-pleaser is the ultimate side dish for barbecues, family gatherings, or any summer celebration. Serve it chilled and watch it disappear from the table!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 lbs Yukon Gold potatoes
• 2 tsp Kosher salt
• 4 large Eggs
• 3 medium Celery stalks
• 0.5 medium Red onion
• 0.5 cup Dill pickles
• 0.75 cup Mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 1 tsp Sugar
• 2 tbsp Fresh dill
• 0.5 tsp Black pepper
• 0.5 tsp Paprika (optional, for garnish)

Directions

Step 1

Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of kosher salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. Drain and set aside to cool.

Step 2

While the potatoes cook, place the eggs in a separate small pot. Cover with water, bring to a boil, then reduce to a simmer and cook for 10 minutes. Drain and transfer eggs to a bowl of ice water to cool completely.

Step 3

Dice the celery, red onion, and dill pickles into small, bite-sized pieces. Chop the fresh dill finely and set all aside.

Step 4

Once the potatoes are cool enough to handle, peel them (if desired) and cut them into 1-inch cubes. Transfer to a large bowl.

Step 5

Peel and dice the hard-boiled eggs before adding them to the bowl with the potatoes.

Step 6

In a medium bowl, make the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, 1 teaspoon of kosher salt, and black pepper.

Step 7

Pour the dressing over the potatoes and eggs. Add the celery, red onion, pickles, and fresh dill. Gently fold the ingredients together until evenly combined. Adjust seasoning to taste.

Step 8

Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld together.

Step 9

Before serving, sprinkle paprika on top as an optional garnish for added color and flavor. Serve chilled.

Nutrition Facts

Serving size	(1640.2g)

Amount per serving	% Daily Value*
Calories	2409.4

Total Fat 155.5g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 0g
Cholesterol 920.5mg	0%
Sodium 3162.3mg	0%
Total Carbohydrate 215.7g	0%
Dietary Fiber 16.6g	0%
Total Sugars 20.1g
Protein 45.4g	0%

Vitamin D 164IU	0%
Calcium 313.5mg	0%
Iron 11.6mg	0%
Potassium 4561.9mg	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: 57.3%

Protein: 7.4%

Carbs: 35.3%