The Original Potato Salad

Discover the timeless charm of "The Original Potato Salad," a classic recipe that's perfect for backyard barbecues, family gatherings, or simple weeknight dinners. Featuring tender Yukon Gold potatoes, crunchy celery, tangy dill pickles, and creamy hard-boiled eggs, this dish is elevated with a zesty dressing of mayonnaise, Dijon mustard, and apple cider vinegar. With just 20 minutes of prep time and minimal effort, this potato salad delivers a harmonious blend of creamy, tangy, and savory flavors in every bite. Garnished with fresh parsley for a touch of brightness, it’s best served chilled, allowing the flavors to meld beautifully. Whether you’re preparing a picnic spread or adding a nostalgic side to your meal, this homemade potato salad is sure to impress.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 lbs Yukon Gold potatoes
• 1 tsp Salt
• 1 cup Mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 2 Celery stalks
• 0.5 Red onion
• 3 tbsp Dill pickles
• 2 tbsp Fresh parsley
• 0.5 tsp Pepper
• 2 Hard-boiled eggs

Directions

Step 1

Wash the potatoes thoroughly and cut them into bite-sized cubes (keep the peel on for texture or peel them if you prefer).

Step 2

Place the potato cubes in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil and cook for about 10-15 minutes or until the potatoes are tender but still hold their shape.

Step 3

Drain the potatoes and let them cool completely. Spread them out on a sheet pan to cool evenly if desired.

Step 4

Meanwhile, dice the celery stalks, finely chop the red onion and dill pickles, and set everything aside.

Step 5

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

Step 6

Chop the fresh parsley and peel and chop the hard-boiled eggs into small pieces.

Step 7

Once the potatoes are cool, place them in a large mixing bowl. Add the celery, red onion, dill pickles, and hard-boiled eggs.

Step 8

Pour the dressing over the potato mixture and gently fold everything together until well-coated.

Step 9

Sprinkle the fresh parsley over the top for garnish.

Step 10

Chill the potato salad in the refrigerator for at least 1 hour to let the flavors meld.

Step 11

Serve cold and enjoy!

Nutrition Facts

Serving size	1416 grams (1416.0g)

Amount per serving	% Daily Value*
Calories	2619

Total Fat 186.30g	239%
Saturated Fat 18.90g	95%
Polyunsaturated Fat 1.80g
Cholesterol 646mg	215%
Sodium 3629mg	158%
Total Carbohydrate 217.10g	79%
Dietary Fiber 13.80g	49%
Total Sugars 11.50g
Protein 31.90g	64%

Vitamin D 100IU	500%
Calcium 201mg	15%
Iron 9mg	50%
Potassium 4124mg	88%

*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: 62.7%

Protein: 4.8%

Carbs: 32.5%