Prospect Park Potato Salad

Brighten up your next picnic or barbecue with Prospect Park Potato Salad, a vibrant twist on the classic dish that's bursting with fresh flavors and hearty textures. Made with tender Yukon Gold potatoes, crunchy celery, tangy red onion, and a creamy dressing featuring Dijon mustard, apple cider vinegar, and sweet pickle relish, this recipe balances richness with a zesty kick. Chopped fresh dill and parsley elevate the dish with herbaceous notes, while chunks of hard-boiled eggs bring satisfying protein and old-fashioned charm. Perfect for summer gatherings or potluck parties, this crowd-pleaser is easy to prepare and best served chilled, allowing the bold flavors to meld beautifully. Serve it as a side dish alongside grilled meats or sandwiches, and watch it steal the spotlight!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 lbs Yukon Gold potatoes
• 1 medium Red onion
• 3 stalks Celery
• 0.25 cups Fresh parsley
• 0.25 cups Fresh dill
• 0.75 cups Mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 1 tsp Kosher salt
• 0.5 tsp Black pepper
• 4 large Hard-boiled eggs
• 2 tbsp Sweet pickle relish

Directions

Step 1

Wash and scrub the Yukon Gold potatoes, then cut them into roughly 1-inch chunks. Leave the skin on for added texture.

Step 2

Place the potatoes in a large pot, cover them with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer for 12-15 minutes or until the potatoes are fork-tender. Drain and set aside to cool slightly.

Step 3

While the potatoes are cooking, finely dice the red onion, celery, and hard-boiled eggs. Chop the fresh parsley and dill.

Step 4

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sweet pickle relish, kosher salt, and black pepper until smooth.

Step 5

Gently fold the warm potatoes into the dressing, ensuring each piece is coated evenly. The warmth of the potatoes will help them absorb the flavors of the dressing.

Step 6

Add the diced red onion, celery, hard-boiled eggs, parsley, and dill to the bowl. Gently mix until all ingredients are evenly distributed.

Step 7

Taste and adjust seasoning if necessary, adding more salt, pepper, or apple cider vinegar to suit your preference.

Step 8

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature, garnished with extra parsley or dill if desired.

Nutrition Facts

Serving size	(1558.2g)

Amount per serving	% Daily Value*
Calories	2419.0

Total Fat 156.5g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 3.7g
Cholesterol 998.5mg	0%
Sodium 2342.6mg	0%
Total Carbohydrate 218.5g	0%
Dietary Fiber 16.0g	0%
Total Sugars 18.8g
Protein 45.9g	0%

Vitamin D 200IU	0%
Calcium 316.1mg	0%
Iron 12.3mg	0%
Potassium 4590.2mg	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: 57.1%

Protein: 7.4%

Carbs: 35.4%