Description
A creamy, tangy, and classic potato salad made with Yukon Gold potatoes, Dijon mustard, mayonnaise, fresh parsley, and hard-boiled eggs. Perfect for picnics, barbecues, and family gatherings.
Ingredients
- 3 pounds Yukon Gold potatoes
- 1/3 cup apple cider vinegar
- 1 tablespoon kosher salt
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1 small red onion, finely chopped
- 3 celery stalks, finely chopped
- 4 hard-boiled eggs, peeled and chopped
- 1/4 cup chopped fresh parsley
Instructions
- Peel the potatoes and cut them into 1-inch chunks. Place them in a large pot with cold water, add 1 tablespoon kosher salt, and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool slightly.
- In a large bowl, whisk together the apple cider vinegar, mayonnaise, Dijon mustard, sugar, black pepper, and a pinch of salt to make the dressing.
- Add the slightly warm potatoes to the dressing and gently fold until evenly coated.
- Stir in the chopped red onion, celery, and hard-boiled eggs.
- Fold in the fresh parsley.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Use Yukon Gold potatoes for the best creamy texture.
- Do not overcook the potatoes to avoid mushiness.
- The salad tastes even better when made a day ahead.
- You can substitute half the mayonnaise with Greek yogurt for a lighter version.
- Add chopped dill pickles or whole-grain mustard for extra tang and crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
