Susan's Best Potato Salad

Creamy, tangy, and packed with flavor, Susan's Best Potato Salad is the ultimate crowd-pleaser for any occasion. Made with tender Yukon Gold potatoes, crisp celery, tangy dill pickles, and a balanced dressing of mayonnaise, Dijon mustard, apple cider vinegar, and a hint of sugar, this classic potato salad has just the right blend of creamy richness and refreshing crunch. Hard-boiled eggs and fresh parsley add extra heartiness and brightness, while a sprinkle of paprika offers a vibrant finishing touch. Perfect for picnics, potlucks, or summer barbecues, this easy-to-make side dish comes together in just 35 minutes and tastes even better after a quick chill in the fridge. Whether you’re looking for the best homemade potato salad or a comforting classic to complement your main course, this recipe is guaranteed to impress.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 teaspoon Salt
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Sugar
• 2 Celery stalks, finely chopped
• 0.5 Red onion, finely diced
• 0.5 cup Dill pickles, chopped
• 2 tablespoons Fresh parsley, chopped
• 3 Hard-boiled eggs, chopped
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Paprika (for garnish)

Directions

Step 1

Wash and peel the Yukon Gold potatoes. Cut them into evenly sized chunks, about 1-inch pieces, to ensure even cooking.

Step 2

Place the potato chunks 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 gentle boil over medium-high heat. Reduce the heat to medium and simmer the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart.

Step 4

Drain the potatoes and rinse them with cool water to stop the cooking process. Allow them to cool completely before assembling the salad.

Step 5

In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper. Whisk until smooth to form the dressing.

Step 6

Add the cooled potatoes to the mixing bowl with the dressing. Gently fold the potatoes to coat them evenly in the dressing.

Step 7

Stir in the chopped celery, red onion, dill pickles, parsley, and hard-boiled eggs. Mix until well combined, being careful not to mash the potatoes.

Step 8

Taste the salad and adjust seasoning if necessary by adding more salt or pepper.

Step 9

Transfer the potato salad to a serving dish. Sprinkle paprika on top for garnish.

Step 10

Cover the dish and refrigerate for at least 1 hour to let the flavors meld together. Serve chilled.

Nutrition Facts

Serving size	(1336.6g)

Amount per serving	% Daily Value*
Calories	2703.5

Total Fat 195.6g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat g
Cholesterol 793.3mg	0%
Sodium 3849.1mg	0%
Total Carbohydrate 211.9g	0%
Dietary Fiber 14.4g	0%
Total Sugars 9.7g
Protein 37.6g	0%

Vitamin D 132IU	0%
Calcium 207.2mg	0%
Iron 9.3mg	0%
Potassium 4047.5mg	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: 63.8%

Protein: 5.5%

Carbs: 30.7%