Gandolfos Potato Salad

Elevate your picnic or potluck game with Gandolfos Potato Salad, a creamy, tangy, and flavor-packed dish that’s sure to impress! This classic potato salad starts with tender Russet potatoes, perfectly seasoned and tossed in a luscious dressing made from mayonnaise, sour cream, and Dijon mustard, with a touch of apple cider vinegar for a zesty bite. Crunchy celery, diced dill pickles, and vibrant green onions add delightful texture, while fresh parsley and smoky paprika provide a burst of color and flavor. Hard-boiled eggs bring richness to this hearty side dish, making it irresistible. Serve it chilled for the ultimate refreshing bite—ideal for summer barbecues, family gatherings, or a no-fuss dinner side. With just 20 minutes of prep time, this easy potato salad recipe is bound to become your new favorite!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Russet potatoes
• 2 teaspoons Salt
• 1 cup Mayonnaise
• 0.5 cup Sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 3 pieces Celery stalks, diced
• 0.5 cup Dill pickles, diced
• 4 pieces Green onions, sliced
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Pepper
• 1 teaspoon Paprika (for garnish)
• 3 pieces Hard-boiled eggs, chopped

Directions

Step 1

Scrub the potatoes clean and cut them into bite-sized chunks (about 1 to 1.5 inches each) for even cooking.

Step 2

Place the potato chunks into a large pot and cover them with cold water. Add 2 teaspoons of salt to the water to season the potatoes.

Step 3

Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 4

While the potatoes are cooking, prepare the dressing by combining mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and pepper in a large mixing bowl. Whisk until smooth and well-blended.

Step 5

Drain the cooked potatoes and allow them to cool slightly, about 10 minutes, so they are warm but not hot to the touch.

Step 6

Add the warm potatoes to the mixing bowl with the dressing and gently toss to coat. The warm potatoes will absorb the flavors better at this stage.

Step 7

Fold in the celery, dill pickles, green onions, chopped hard-boiled eggs, and parsley. Mix until evenly combined.

Step 8

Taste and adjust seasoning if necessary, adding more salt or pepper as preferred.

Step 9

Transfer the potato salad to a serving dish and sprinkle paprika over the top for garnish.

Step 10

Refrigerate the potato salad for at least 2 hours to allow the flavors to meld. Serve chilled and enjoy!

Nutrition Facts

Serving size	1779.3 grams (1779.3g)

Amount per serving	% Daily Value*
Calories	3195

Total Fat 218.60g	280%
Saturated Fat 35.90g	180%
Polyunsaturated Fat 0.00g
Cholesterol 851mg	284%
Sodium 7911mg	344%
Total Carbohydrate 270.00g	98%
Dietary Fiber 22.80g	81%
Total Sugars 26.70g
Protein 52.00g	104%

Vitamin D 132IU	660%
Calcium 486mg	37%
Iron 15mg	82%
Potassium 5929mg	126%

*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: 60.4%

Protein: 6.4%

Carbs: 33.2%