Really Good Potato Salad

Creamy, tangy, and packed with bold yet classic flavors, this "Really Good Potato Salad" elevates a timeless side dish to crowd-pleasing perfection! Made with tender Yukon Gold potatoes and a rich dressing of mayonnaise, Dijon mustard, and apple cider vinegar, this recipe achieves the perfect balance of creaminess and zest. Finely chopped celery and red onion add a satisfying crunch, while fresh parsley and hard-boiled eggs bring depth and freshness. Garnished with paprika for a hint of color, this potato salad is as beautiful as it is delicious. Whether you're hosting a summer barbecue, holiday gathering, or picnic, this easy-to-make recipe will quickly become a go-to favorite. Don’t forget to chill it before serving to let the flavors meld together for maximum impact!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 teaspoon Salt
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 2 teaspoons Apple cider vinegar
• 2 stalks (finely chopped) Celery
• 0.5 medium (finely diced) Red onion
• 2 tablespoons (chopped, plus more for garnish) Parsley
• 4 large (chopped) Hard-boiled eggs
• 0.5 teaspoon Black pepper
• 0.5 teaspoon (optional, for garnish) Paprika

Directions

Step 1

Wash and peel the Yukon Gold potatoes. Chop them into 1-inch cubes for even cooking.

Step 2

Place the potato cubes into a large pot and cover them with cold water. Add 1 teaspoon of salt to the pot.

Step 3

Bring the water to a boil over medium-high heat. Reduce to a simmer and cook the potatoes until they are fork-tender, about 10-12 minutes. Be careful not to overcook them.

Step 4

Drain the potatoes and spread them out on a baking sheet to cool slightly, about 10 minutes.

Step 5

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

Step 6

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

Step 7

Gently fold in the chopped hard-boiled eggs to the dressing mixture.

Step 8

Once the potatoes have cooled to room temperature, gently fold them into the dressing mixture. Be careful not to mash the potatoes; you want them to hold their shape.

Step 9

Season the potato salad with black pepper, and adjust the salt if needed.

Step 10

Transfer the potato salad to a serving bowl. Garnish with additional chopped parsley and a light sprinkle of paprika, if desired.

Step 11

Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together. Serve chilled.

Nutrition Facts

Serving size	1491.8 grams (1491.8g)

Amount per serving	% Daily Value*
Calories	2786

Total Fat 199.50g	256%
Saturated Fat 22.10g	111%
Polyunsaturated Fat 3.70g
Cholesterol 1057mg	352%
Sodium 3946mg	172%
Total Carbohydrate 217.10g	79%
Dietary Fiber 14.70g	53%
Total Sugars 9.80g
Protein 44.60g	89%

Vitamin D 200IU	1000%
Calcium 262mg	20%
Iron 11mg	63%
Potassium 4311mg	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: 63.2%

Protein: 6.3%

Carbs: 30.6%