My Best Potato Salad Yet

Creamy, tangy, and loaded with irresistible flavor, "My Best Potato Salad Yet" is the ultimate crowd-pleaser for any occasion. Made with tender Yukon gold potatoes, crunchy celery, tangy dill pickles, and a zesty dressing of mayonnaise, Dijon mustard, and apple cider vinegar, this classic potato salad is elevated by the addition of fresh dill and chopped hard-boiled eggs. The perfect balance of textures and bold flavors make this dish a hit at picnics, barbecues, or potlucks. Finished with a sprinkle of paprika for a vibrant garnish, this easy potato salad recipe is a guaranteed favorite that’s ready in under an hour. Serve it chilled for the ultimate comfort food side dish that pairs beautifully with grilled meats, burgers, or sandwiches.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 lbs Yukon gold potatoes
• 1 tbsp Salt
• 1 cup Mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 2 units Celery stalks, diced
• 0.5 cup Red onion, finely chopped
• 0.5 cup Dill pickles, diced
• 2 tbsp Fresh dill, chopped
• 3 units Hard-boiled eggs, chopped
• 0.5 tsp Ground black pepper
• 0.5 tsp Paprika (for garnish)

Directions

Step 1

Peel the Yukon gold potatoes and cut them into evenly sized chunks, about 1-inch pieces.

Step 2

Place the potato chunks in a large pot of cold water. Add 1 tablespoon of salt to the water and bring to a boil over medium-high heat.

Step 3

Cook the potatoes for 10-12 minutes or until fork-tender. Be careful not to overcook as they should hold their shape.

Step 4

While the potatoes are cooking, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and ground black pepper until smooth.

Step 5

Once the potatoes are cooked, drain them and let them cool slightly for 10 minutes. For extra flavor, sprinkle the potatoes with a pinch of salt while they are still warm.

Step 6

Add the slightly warm potatoes to the mixing bowl with the dressing. Toss gently to coat the potatoes evenly in the dressing, being careful not to mash them.

Step 7

Fold in the diced celery, red onion, dill pickles, fresh dill, and chopped hard-boiled eggs. Mix until all ingredients are well combined.

Step 8

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

Step 9

Before serving, taste and adjust seasoning with additional salt and pepper if needed.

Step 10

Garnish with a sprinkle of paprika and extra fresh dill for a vibrant touch, then serve chilled and enjoy!

Nutrition Facts

Serving size	642.2 grams (642.2g)

Amount per serving	% Daily Value*
Calories	1941

Total Fat 184.70g	237%
Saturated Fat 17.40g	87%
Polyunsaturated Fat NaNg
Cholesterol 421mg	140%
Sodium 2824mg	123%
Total Carbohydrate 64.60g	23%
Dietary Fiber 5.70g	20%
Total Sugars 8.30g
Protein 9.00g	18%

Vitamin D 44IU	220%
Calcium 106mg	8%
Iron 2mg	13%
Potassium 556mg	12%

*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: 85.0%

Protein: 1.8%

Carbs: 13.2%