Unsophisticated Potato Salad

Perfectly blending simplicity and deliciousness, this Unsophisticated Potato Salad is a nostalgic classic that celebrates the timeless comfort of humble, hearty ingredients. Made with tender chunks of Russet potatoes, creamy mayonnaise, tangy yellow mustard, and the delightful crunch of dill pickles, this no-fuss recipe is seasoned with a dash of white vinegar, paprika, and black pepper for a subtle yet irresistible flavor. Hard-boiled eggs and fresh green onions add richness and color, making it ideal for potlucks, picnics, or casual family dinners. Ready in just 35 minutes, this crowd-pleasing side dish is best served chilled, allowing the flavors to meld beautifully. Simple, satisfying, and endlessly versatile, this potato salad is proof that delicious doesn’t have to be complicated!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 0.75 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 3 large Hard-boiled eggs
• 1 medium (or 2 tablespoons finely chopped) Dill pickle
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Paprika
• 2 stalks Green onions
• 1 tablespoon White vinegar

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes for even cooking.

Step 2

Place the diced potatoes in a large pot of cold, salted water. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes or until the potatoes are fork-tender.

Step 3

While the potatoes cook, chop the hard-boiled eggs, dill pickle, and green onions into small pieces. Set them aside.

Step 4

Drain the cooked potatoes in a colander and let them cool for 10-15 minutes. If you’re in a hurry, spread the potatoes out on a baking sheet to cool faster.

Step 5

In a large mixing bowl, combine the mayonnaise, yellow mustard, white vinegar, salt, black pepper, and paprika. Mix the dressing until smooth.

Step 6

Add the cooled potatoes, chopped eggs, dill pickle, and green onions to the dressing in the mixing bowl. Gently fold the ingredients together until everything is evenly coated.

Step 7

Taste the salad and adjust the seasoning if needed (e.g., add more salt, pepper, or mustard).

Step 8

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 30 minutes to chill and allow the flavors to meld.

Step 9

Before serving, sprinkle a pinch of paprika on top for garnish if desired. Serve cold or at room temperature.

Nutrition Facts

Serving size	1697.6 grams (1697.6g)

Amount per serving	% Daily Value*
Calories	2721

Total Fat 146.00g	187%
Saturated Fat 16.70g	84%
Polyunsaturated Fat 2.70g
Cholesterol 793mg	264%
Sodium 4451mg	194%
Total Carbohydrate 309.00g	112%
Dietary Fiber 23.60g	84%
Total Sugars 16.80g
Protein 55.80g	112%

Vitamin D 150IU	750%
Calcium 336mg	26%
Iron 19mg	104%
Potassium 7177mg	153%

*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: 47.4%

Protein: 8.0%

Carbs: 44.6%