Description
A timeless potato salad recipe featuring tender Yukon Gold potatoes, hard-boiled eggs, and a perfectly balanced creamy mustard dressing.
Ingredients
3 lbs Yukon Gold potatoes, peeled and cubed
1 cup high-quality mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
4 hard-boiled eggs, chopped
1/2 cup celery, finely diced
1/4 cup red onion, minced
1/2 cup dill pickles, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (for garnish)
2 tablespoons fresh parsley, chopped
Instructions
Step 1: Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until potatoes are fork-tender but not falling apart.
Step 2: Drain the potatoes thoroughly and return them to the warm pot. Drizzle with the apple cider vinegar while still warm and toss gently. Allow them to cool to room temperature.
Step 3: In a medium bowl, whisk together the mayonnaise, yellow mustard, salt, and black pepper until smooth.
Step 4: In a large mixing bowl, combine the cooled potatoes, chopped hard-boiled eggs, celery, red onion, and pickles.
Step 5: Pour the dressing over the potato mixture and fold gently with a spatula until everything is evenly coated.
Step 6: Cover and refrigerate for at least 4 hours. Before serving, garnish with a sprinkle of paprika and fresh parsley.
Notes
Always start potatoes in cold water for the best texture. If you want a more tangy flavor, add an extra tablespoon of pickle juice to the dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
