Outdoor Potato Salad

Perfect for picnics, barbecues, and all your al fresco dining adventures, this Outdoor Potato Salad is a creamy, tangy crowd-pleaser that’s as easy to make as it is delicious. Featuring tender Yukon Gold potatoes, crisp celery, and the subtle crunch of red onion, this salad gets a flavor boost from a zesty dressing made with Dijon mustard, apple cider vinegar, and a touch of honey. The addition of fresh parsley and chopped hard-boiled eggs makes it both hearty and refreshing. Ready in just 35 minutes and best served chilled, this classic side dish is a must-have for summer gatherings. With its perfect balance of texture and taste, this potato salad is guaranteed to be the highlight of your outdoor feast!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 2 teaspoons Salt
• 3 stalks Celery
• 0.5 medium Red onion
• 0.25 cup Fresh parsley
• 0.75 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Honey
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Paprika
• 3 large Hard-boiled eggs

Directions

Step 1

Wash and scrub the Yukon Gold potatoes to remove dirt. Cut them into evenly sized chunks (about 1-1.5 inches each) for uniform cooking.

Step 2

Place the potato chunks in a large pot and cover them with cold water. Add 2 teaspoons of salt to the water. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 10-15 minutes or until they're fork-tender but not falling apart.

Step 3

While the potatoes cook, dice the celery and finely chop the red onion and parsley. Peel and roughly chop the hard-boiled eggs.

Step 4

When the potatoes are done cooking, drain them in a colander and let them cool for about 10 minutes. You can spread them out on a baking sheet to cool faster.

Step 5

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, black pepper, and paprika until smooth. This will be the dressing for the salad.

Step 6

Add the cooled potatoes, diced celery, chopped red onion, chopped parsley, and chopped hard-boiled eggs to the mixing bowl with the dressing.

Step 7

Using a spatula, gently toss everything together until the potatoes and vegetables are evenly coated with the dressing. Be careful not to mash the potatoes too much.

Step 8

Taste and adjust the seasoning with additional salt or pepper if needed.

Step 9

Cover the mixing bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld together.

Step 10

Serve the Outdoor Potato Salad chilled or at room temperature. Garnish with extra parsley or a sprinkle of paprika if desired.

Nutrition Facts

Serving size	1403.8 grams (1403.8g)

Amount per serving	% Daily Value*
Calories	2279

Total Fat 148.40g	190%
Saturated Fat 16.60g	83%
Polyunsaturated Fat 2.80g
Cholesterol 793mg	264%
Sodium 5774mg	251%
Total Carbohydrate 211.10g	77%
Dietary Fiber 14.90g	53%
Total Sugars 15.70g
Protein 38.60g	77%

Vitamin D 150IU	750%
Calcium 253mg	19%
Iron 11mg	59%
Potassium 4354mg	93%

*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: 57.2%

Protein: 6.6%

Carbs: 36.2%