Traditional Potato Salad

Creamy, tangy, and packed with classic flavors, this Traditional Potato Salad is the ultimate crowd-pleaser for any picnic, barbecue, or family gathering. Made with tender Yukon Gold potatoes, crunchy celery, tangy dill pickles, and hard-boiled eggs, this old-fashioned recipe is brought to life with a luscious dressing of mayonnaise, yellow mustard, and a touch of apple cider vinegar for just the right zing. Finely chopped red onion and fresh parsley add bursts of flavor and color, while a hint of sugar balances every bite. Ready in just 35 minutes, this easy potato salad needs a quick chill in the fridge to meld its vibrant flavors, making it the perfect make-ahead dish for your next celebration.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 teaspoon Salt
• 2 units Celery stalks
• 1 small Red onion
• 3 spears Dill pickles
• 3 units Hard-boiled eggs
• 1 cup Mayonnaise
• 1 tablespoon Yellow mustard
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Granulated sugar
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Peel the Yukon Gold potatoes and cut them into bite-sized chunks, approximately 1-inch in size.

Step 2

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

Step 3

Bring the water to a boil over high heat, then reduce to medium heat and simmer for about 10-15 minutes, or until the potatoes are tender when pierced with a fork. Do not overcook.

Step 4

Drain the potatoes in a colander and let them cool to room temperature.

Step 5

While the potatoes are cooling, prepare the vegetables: finely chop the celery, small red onion, and dill pickles. Set aside.

Step 6

Peel the hard-boiled eggs and chop them into small pieces.

Step 7

In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, and ground black pepper. Whisk until the dressing is smooth and well combined.

Step 8

Add the cooled potatoes, chopped celery, red onion, dill pickles, and hard-boiled eggs to the bowl with the dressing. Gently fold the ingredients together until the potatoes are evenly coated.

Step 9

Finely chop the fresh parsley and sprinkle it over the potato salad. Stir gently to incorporate.

Step 10

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

Step 11

Serve chilled and enjoy your traditional potato salad!

Nutrition Facts

Serving size	1566 grams (1566.0g)

Amount per serving	% Daily Value*
Calories	2711

Total Fat 189.10g	242%
Saturated Fat 20.60g	103%
Polyunsaturated Fat 2.70g
Cholesterol 852mg	284%
Sodium 3521mg	153%
Total Carbohydrate 228.70g	83%
Dietary Fiber 16.20g	58%
Total Sugars 18.30g
Protein 39.70g	79%

Vitamin D 150IU	750%
Calcium 278mg	21%
Iron 11mg	59%
Potassium 4489mg	96%

*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: 61.3%

Protein: 5.7%

Carbs: 33.0%