Steve's Potato Salad

Creamy, tangy, and packed with flavor, Steve's Potato Salad is the ultimate summer side dish that elevates any gathering. Made with tender Yukon Gold potatoes, crisp celery, and zesty red onion, this classic recipe is brought to life with a rich dressing of mayonnaise, Dijon mustard, and apple cider vinegar. The addition of fresh herbs like parsley and chives, along with hard-boiled eggs, adds layers of freshness and texture. Garnished with a dusting of paprika, this potato salad is as visually appealing as it is delicious. Perfect for picnics, BBQs, or weeknight dinners, Steve's Potato Salad is a quick and easy crowd-pleaser you’ll come back to time and again. Ready in under an hour and serving up to six, it’s a must-try recipe that balances creamy indulgence with tangy zest.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

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

Directions

Step 1

Scrub and peel the Yukon Gold potatoes, then cut them into 1-inch cubes.

Step 2

Place the potato cubes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.

Step 3

Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 10-12 minutes, or until they are fork-tender.

Step 4

Drain the potatoes and transfer them to a large mixing bowl to cool slightly.

Step 5

While the potatoes are cooling, finely chop the celery stalks, half of a red onion, parsley, and chives. Set them aside.

Step 6

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

Step 7

In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and black pepper to create the dressing.

Step 8

Once the potatoes have cooled slightly (still warm but not hot), gently fold in the dressing until the potatoes are evenly coated.

Step 9

Add the chopped celery, red onion, parsley, chives, and eggs to the bowl. Mix gently to combine, being careful not to mash the potatoes.

Step 10

Taste and adjust seasoning as needed with additional salt or pepper.

Step 11

Garnish the potato salad with a sprinkle of paprika and additional chopped herbs, if desired.

Step 12

Allow the potato salad to chill in the refrigerator for at least 1 hour before serving to let the flavors meld.

Nutrition Facts

Serving size	(1521.0g)

Amount per serving	% Daily Value*
Calories	2732.5

Total Fat 194.6g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 851.8mg	0%
Sodium 3927.9mg	0%
Total Carbohydrate 219.8g	0%
Dietary Fiber 15.9g	0%
Total Sugars 11.5g
Protein 39.1g	0%

Vitamin D 150IU	0%
Calcium 267.4mg	0%
Iron 10.6mg	0%
Potassium 4446.0mg	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: 62.8%

Protein: 5.6%

Carbs: 31.5%