One More Potato Salad

Elevate your picnic or potluck game with "One More Potato Salad," a creamy and tangy twist on the classic side dish. Made with tender Yukon Gold potatoes, crunchy celery, zesty dill pickles, and finely chopped red onion, this flavorful potato salad strikes the perfect balance of textures. A rich dressing of mayonnaise, Dijon mustard, and apple cider vinegar, sweetened with a hint of sugar, ties all the ingredients together, while fresh parsley and chopped hard-boiled eggs add a touch of freshness and protein. Ready in just 35 minutes and ideal for serving a crowd, this crowd-pleaser is perfect for summer barbecues, family gatherings, or as a make-ahead lunch. Refrigerate for an hour to let the flavors meld, and watch this upgraded potato salad disappear from the table!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 tablespoon Salt
• 2 stalks Celery
• 0.5 medium Red onion
• 3 small Dill pickles
• 0.25 cup Fresh parsley
• 0.75 cup Mayonnaise
• 1.5 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Black pepper
• 3 large Hard-boiled eggs

Directions

Step 1

Wash the potatoes thoroughly and cut them into bite-sized chunks. If you prefer a more rustic look, you can leave the skins on.

Step 2

Place the potato chunks into a large pot and cover with cold water. Add 1 tablespoon of salt to the water.

Step 3

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until they are fork-tender.

Step 4

While the potatoes are cooking, dice the celery stalks, finely chop the red onion, and cut the dill pickles into small cubes. Chop the parsley and set all the prepared vegetables aside.

Step 5

Once the potatoes are done, drain them and transfer them to a large mixing bowl. Allow them to cool slightly for 10 minutes.

Step 6

In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper to make the dressing.

Step 7

Peel and chop the hard-boiled eggs into small pieces and add them to the slightly cooled potatoes.

Step 8

Add the celery, red onion, dill pickles, and parsley to the potatoes and eggs.

Step 9

Pour the prepared dressing over the potato mixture. Gently toss everything together until evenly coated. Be careful not to mash the potatoes.

Step 10

Taste and adjust seasoning if needed by adding additional salt or pepper.

Step 11

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.

Step 12

Serve cold or at room temperature, garnished with additional parsley if desired.

Nutrition Facts

Serving size	1431.9 grams (1431.9g)

Amount per serving	% Daily Value*
Calories	2292

Total Fat 149.80g	192%
Saturated Fat 16.60g	83%
Polyunsaturated Fat 2.70g
Cholesterol 793mg	264%
Sodium 8414mg	366%
Total Carbohydrate 209.90g	76%
Dietary Fiber 14.50g	52%
Total Sugars 15.00g
Protein 38.50g	77%

Vitamin D 150IU	750%
Calcium 246mg	19%
Iron 11mg	58%
Potassium 4306mg	92%

*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: 6.6%

Carbs: 35.9%