Tammi's Potato Salad

Creamy, tangy, and loaded with texture, Tammi's Potato Salad is the ultimate crowd-pleaser for picnics, barbecues, or family gatherings. Made with tender Yukon Gold potatoes, crunchy celery, and a touch of red onion, this classic recipe gets a flavorful boost from Dijon mustard, apple cider vinegar, and a hint of sweetness from sugar. Hard-boiled eggs and fresh parsley add richness and freshness, while a sprinkle of paprika provides an optional pop of color. With just 35 minutes of prep and cook time, this easy potato salad is tossed in a perfectly balanced, velvety dressing for a dish that’s as satisfying as it is simple. Serve it chilled for the best results, and watch it disappear from the table! Keywords: potato salad recipe, Yukon Gold potatoes, creamy side dish, summer barbecue recipes, easy potato salad.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 tablespoon Salt
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Sugar
• 2 large Celery stalks
• 0.5 Red onion
• 3 Hard-boiled eggs
• 2 tablespoons Fresh parsley
• 1 teaspoon Black pepper
• 0.5 teaspoon Paprika (optional, for garnish)

Directions

Step 1

1. Scrub the potatoes clean, then chop them into 1-inch cubes to ensure even cooking.

Step 2

2. Place the diced potatoes into a large pot. Add water until the potatoes are fully submerged and stir in 1 tablespoon of salt.

Step 3

3. Bring the pot to a boil over medium-high heat, then reduce the heat and let the potatoes simmer until tender, about 10-15 minutes. Test the potatoes with a fork to ensure they are soft but not falling apart.

Step 4

4. While the potatoes are cooking, finely dice the celery and red onion and set them aside. Chop the hard-boiled eggs into small pieces and mince the fresh parsley.

Step 5

5. Once the potatoes are done, drain them in a colander and let them cool for 15-20 minutes. Cooling prevents the mayonnaise dressing from thinning out too much.

Step 6

6. In a large mixing bowl, prepare the dressing by whisking together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper until smooth and well combined.

Step 7

7. Add the cooled potatoes, celery, red onion, hard-boiled eggs, and parsley to the mixing bowl with the dressing. Gently fold everything together until the ingredients are evenly coated.

Step 8

8. Taste the salad and adjust the seasoning with additional salt and pepper if necessary.

Step 9

9. Transfer the potato salad to a serving dish and, if desired, sprinkle the top with paprika for color.

Step 10

10. Chill in the refrigerator for at least 1 hour before serving to let the flavors meld together. Serve cold and enjoy!

Nutrition Facts

Serving size	(648.1g)

Amount per serving	% Daily Value*
Calories	2080.4

Total Fat 194.1g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 851.8mg	0%
Sodium 8603.0mg	0%
Total Carbohydrate 65.9g	0%
Dietary Fiber 4.7g	0%
Total Sugars 10.0g
Protein 20.8g	0%

Vitamin D 150IU	0%
Calcium 154.6mg	0%
Iron 4.3mg	0%
Potassium 704.4mg	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: 83.4%

Protein: 4.0%

Carbs: 12.6%