The Potato Salad That Edith Gump and I Make

Discover the ultimate comfort food twist with "The Potato Salad That Edith Gump and I Make," a flavorful reinvention of the classic picnic favorite. Featuring creamy Yukon Gold potatoes as the base, this potato salad is elevated with a tangy dressing made from mayo, sour cream, Dijon mustard, and a splash of white vinegar for a zesty punch. Crisp celery, finely diced red onion, and dill pickles bring layers of crunch and brightness, while fresh dill adds garden-fresh herbal notes to every bite. The addition of chopped hard-boiled eggs gives it a rich, substantial texture, making this dish perfect for any gathering. Finished with a dusting of paprika for a touch of color, this cold salad is ideal for barbecues, summer parties, or simply as a satisfying side dish. Ready in just 35 minutes and perfect for make-ahead prep, this recipe combines classic ingredients with a modern flair to create a dish that’s sure to delight everyone at the table.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1.5 teaspoons Salt
• 2 tablespoons White vinegar
• 0.75 cup Mayonnaise
• 0.25 cup Sour cream
• 1 tablespoon Dijon mustard
• 2 medium (diced) Celery stalks
• 0.5 small (finely chopped) Red onion
• 2 medium (diced) Dill pickles
• 2 tablespoons (chopped) Fresh dill
• 1 teaspoon Black pepper
• 3 large (chopped) Hard-boiled eggs
• 1 teaspoon (for garnish) Paprika

Directions

Step 1

Wash and peel the Yukon Gold potatoes, then cut them into bite-sized cubes.

Step 2

Place the potato cubes into a large pot with enough water to cover them. 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 10-15 minutes, or until they are tender but not mushy. Drain and let them cool slightly.

Step 4

While the potatoes are cooling, prepare the dressing by whisking together mayonnaise, sour cream, Dijon mustard, and white vinegar in a large mixing bowl.

Step 5

Add the chopped celery, red onion, and dill pickles to the bowl with the dressing. Stir to combine.

Step 6

Once the potatoes have cooled to room temperature, gently fold them into the dressing mixture. Be careful not to mash the potatoes.

Step 7

Add the chopped hard-boiled eggs and fresh dill. Fold them gently into the mixture.

Step 8

Season the salad with the remaining 1/2 teaspoon of salt and the black pepper. Taste and adjust seasoning as needed.

Step 9

Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld together.

Step 10

Before serving, sprinkle the salad with paprika for a colorful garnish.

Nutrition Facts

Serving size	(1915.1g)

Amount per serving	% Daily Value*
Calories	2450.2

Total Fat 160.9g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 821.7mg	0%
Sodium 5094.1mg	0%
Total Carbohydrate 223.3g	0%
Dietary Fiber 22.2g	0%
Total Sugars 22.5g
Protein 43.5g	0%

Vitamin D 150IU	0%
Calcium 498.0mg	0%
Iron 11.7mg	0%
Potassium 5439.3mg	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: 57.6%

Protein: 6.9%

Carbs: 35.5%