New Potato Salad for a Crowd

Perfect for summer gatherings, potlucks, and barbecues, this New Potato Salad for a Crowd is a fresh and flavorful take on the classic side dish. Made with tender, skin-on new potatoes and a creamy dressing infused with zesty Dijon mustard, tangy apple cider vinegar, and aromatic herbs like dill, parsley, and chives, every bite bursts with vibrant flavors. Crunchy celery and red onion add texture, while a sprinkle of optional paprika gives a final touch of color and flair. Easily prepared in under an hour, this recipe is designed to serve up to 12, making it ideal for feeding a hungry crowd. Serve this chilled potato salad as a refreshing complement to grilled meats, sandwiches, or your favorite picnic fare.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 4 pounds new potatoes
• 2 teaspoons salt
• 1.5 cups mayonnaise
• 1 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 3 large celery stalks, finely diced
• 1 small red onion, finely diced
• 3 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons chives, chopped
• 0.5 teaspoons black pepper
• 0.5 teaspoons paprika (optional for garnish)

Directions

Step 1

Scrub the new potatoes under running water to remove any dirt. Leave the skins on for texture and flavor.

Step 2

Cut larger potatoes in half for uniform cooking; small potatoes can be left whole.

Step 3

Place the potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt to the water.

Step 4

Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes or until they are fork-tender but not falling apart.

Step 5

Drain the potatoes in a colander and let them cool to room temperature. Once cool, cut them into bite-sized pieces, if necessary.

Step 6

In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and black pepper until smooth. Taste and adjust seasoning if needed.

Step 7

Add the diced celery, red onion, chopped dill, parsley, and chives to the dressing. Stir to combine.

Step 8

Gently fold the cooled, chopped potatoes into the dressing mixture, ensuring all potatoes are coated evenly.

Step 9

Transfer the potato salad to a serving dish. Cover and refrigerate for at least 2 hours to allow the flavors to meld.

Step 10

Optional: Just before serving, sprinkle with paprika for a pop of color.

Step 11

Serve chilled and enjoy with your crowd!

Nutrition Facts

Serving size	3187.7 grams (3187.7g)

Amount per serving	% Daily Value*
Calories	4609

Total Fat 312.40g	401%
Saturated Fat 54.80g	274%
Polyunsaturated Fat NaNg
Cholesterol 468mg	156%
Sodium 6981mg	304%
Total Carbohydrate 434.80g	158%
Dietary Fiber 37.00g	132%
Total Sugars 43.00g
Protein 50.60g	101%

Vitamin D 0IU	0%
Calcium 857mg	66%
Iron 16mg	91%
Potassium 9478mg	202%

*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: 59.2%

Protein: 4.3%

Carbs: 36.6%