Sunday Supper Gramma Richter's Potato Salad

Elevate your weekend gatherings with "Sunday Supper Gramma Richter's Potato Salad," a timeless recipe bursting with hearty flavors and nostalgic charm. Tender russet potatoes and perfectly boiled eggs serve as the creamy base, while tangy dill pickles, crisp celery, and red onion bring delightful crunch and a zesty kick. A luscious dressing of mayonnaise, Dijon mustard, and white vinegar ties everything together with a velvety finish, accented with freshly chopped parsley and a sprinkle of paprika for a vibrant presentation. This crowd-pleasing dish comes together in under an hour and is best enjoyed chilled, making it the ultimate side for family dinners or potluck feasts. For those seeking a classic potato salad recipe with a rich heritage, this one is unbeatable!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 large Russet potatoes
• 4 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons White vinegar
• 2 stalks Celery
• 1 small Red onion
• 3 spears Dill pickles
• 2 tablespoons Fresh parsley
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Paprika

Directions

Step 1

Peel and dice the russet potatoes into bite-sized chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.

Step 2

Place the eggs in a medium saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 12 minutes. Drain and transfer the eggs to an ice bath to cool. Peel and dice the eggs into small pieces.

Step 3

While the potatoes and eggs cool, finely dice the celery, red onion, and dill pickles. Chop the fresh parsley.

Step 4

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth.

Step 5

Gently fold the cooled potatoes, diced eggs, celery, red onion, pickles, and parsley into the dressing mixture. Stir until everything is evenly coated.

Step 6

Cover the potato salad and let it chill in the refrigerator for at least 1 hour to allow the flavors to meld together.

Step 7

Before serving, sprinkle the top with paprika for a pop of color. Serve cold or at room temperature alongside your favorite Sunday supper dishes.

Nutrition Facts

Serving size	(2369.7g)

Amount per serving	% Daily Value*
Calories	3845.1

Total Fat 198.0g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 979.3mg	0%
Sodium 4276.5mg	0%
Total Carbohydrate 447.4g	0%
Dietary Fiber 32.6g	0%
Total Sugars 23.3g
Protein 77.9g	0%

Vitamin D 164IU	0%
Calcium 410.1mg	0%
Iron 25.3mg	0%
Potassium 10557.8mg	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: 45.9%

Protein: 8.0%

Carbs: 46.1%