Twangy Potato Salad

Say goodbye to bland side dishes and hello to vibrant, flavor-packed *Twangy Potato Salad*! This crowd-pleasing recipe combines tender Yukon Gold potatoes with a tangy-sweet dressing made of mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey. Diced dill pickles, crunchy celery, and finely chopped red onion add texture and bold flavor, while fresh parsley brings a bright, herbaceous finish. Perfect for picnics or BBQs, this potato salad stands out thanks to its balance of creaminess and zesty "twang." Garnished with optional smoked paprika for a hint of smoky flair, it’s ready to elevate your summer gatherings or weeknight dinners. Make-ahead friendly and best served chilled, this recipe is a guaranteed hit for flavor lovers!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 tablespoon Salt
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Honey
• 0.5 cup Dill pickles (diced)
• 0.25 cup Red onion (finely chopped)
• 0.5 cup Celery (diced)
• 3 tablespoons Fresh parsley (chopped)
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Smoked paprika (optional, for garnish)

Directions

Step 1

Start by scrubbing the Yukon Gold potatoes clean under running water. Leave the skins on for added texture or peel them, depending on your preference.

Step 2

Cut the potatoes into bite-sized chunks, roughly 1-inch pieces, so they cook evenly.

Step 3

Place the potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water.

Step 4

Bring the potatoes to a boil over medium-high heat and cook for 10-15 minutes, or until the potatoes are fork-tender but not mushy. Drain the potatoes and set them aside to cool slightly.

Step 5

While the potatoes are cooling, prepare the dressing. In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and honey until smooth. Adjust seasoning with additional salt to taste if necessary.

Step 6

Once the potatoes are cool enough to handle but still warm, transfer them to a large mixing bowl.

Step 7

Pour the dressing over the warm potatoes, tossing gently to coat them evenly. The warm potatoes will absorb the dressing better, enhancing the flavor.

Step 8

Add the diced dill pickles, finely chopped red onion, diced celery, and fresh parsley to the bowl. Toss everything together gently to combine.

Step 9

Sprinkle ground black pepper over the salad and give it one final toss. Adjust seasoning as needed.

Step 10

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

Step 11

Before serving, sprinkle the top with smoked paprika for a pop of color and additional flavor, if desired.

Step 12

Serve chilled and enjoy your twangy potato salad!

Nutrition Facts

Serving size	1537.4 grams (1537.4g)

Amount per serving	% Daily Value*
Calories	2592

Total Fat 180.00g	231%
Saturated Fat 15.80g	79%
Polyunsaturated Fat NaNg
Cholesterol 235mg	78%
Sodium 9938mg	432%
Total Carbohydrate 236.90g	86%
Dietary Fiber 17.80g	64%
Total Sugars 28.90g
Protein 21.10g	42%

Vitamin D 0IU	0%
Calcium 225mg	17%
Iron 9mg	51%
Potassium 4418mg	94%

*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: 61.1%

Protein: 3.2%

Carbs: 35.7%