Why I Get Invited to Picnics Potato Salad

Creamy, tangy, and packed with flavor, "Why I Get Invited to Picnics Potato Salad" is the ultimate crowd-pleaser for your next outdoor gathering or potluck. This timeless recipe combines tender Yukon Gold potatoes with a zesty mayonnaise-Dijon dressing, the crunch of fresh celery, and the briny goodness of pickles, creating the perfect balance of textures and tastes. Hard-boiled eggs add a rich, satisfying bite, while a sprinkle of smoky paprika and optional fresh parsley elevate the presentation. Simple to prepare and best made ahead to let the flavors meld, this classic potato salad is the reason you'll be tagged in every picnic plan this season.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 3 pounds Yukon Gold potatoes
• 4 pieces Large eggs
• 3 pieces Celery stalks
• 0.5 medium-sized Red onion
• 3 spears Pickles
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Sugar
• 1.5 teaspoons Salt
• 0.5 teaspoons Ground black pepper
• 0.5 teaspoons Paprika (for garnish)
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Wash and peel the potatoes. Cut them into bite-sized cubes (about 1 inch).

Step 2

Place the potato cubes in a large pot, cover them with cold water, and add 1 teaspoon of salt. Bring the water to a boil, then reduce to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.

Step 3

While the potatoes are cooking, place the eggs in a medium saucepan and cover them with cold water. Bring to a boil, then reduce the heat to a gentle simmer and cook for 10 minutes. Once done, transfer the eggs to an ice bath to cool.

Step 4

Drain the cooked potatoes and let them cool to room temperature. Spread them on a baking sheet for quicker cooling if needed.

Step 5

Peel the boiled eggs and chop them into small pieces. Set aside.

Step 6

Finely dice the celery stalks, red onion, and pickles.

Step 7

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, 1/2 teaspoon salt, and black pepper. Whisk until the dressing is smooth and well emulsified.

Step 8

Add the cooled potatoes, chopped eggs, celery, red onion, and pickles to the bowl with the dressing. Gently toss everything together until the potatoes are evenly coated with the dressing.

Step 9

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

Step 10

Transfer the potato salad to a serving dish and sprinkle the top with paprika. Garnish with fresh parsley if desired.

Step 11

Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Serve chilled and enjoy!

Nutrition Facts

Serving size	(2092.4g)

Amount per serving	% Daily Value*
Calories	3155.1

Total Fat 200.3g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 979.3mg	0%
Sodium 5615.9mg	0%
Total Carbohydrate 306.5g	0%
Dietary Fiber 23.1g	0%
Total Sugars 19.1g
Protein 53.6g	0%

Vitamin D 160IU	0%
Calcium 394.0mg	0%
Iron 15.2mg	0%
Potassium 6486.3mg	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: 55.6%

Protein: 6.6%

Carbs: 37.8%