Creamy Potato Salad (Printable)
Tender potatoes, crisp vegetables and hard-boiled eggs folded in a tangy mayonnaise-based dressing with Dijon and herbs.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch chunks
→ Vegetables
02 - 2 celery stalks, finely diced
03 - 1/2 small red onion, finely diced
04 - 3 large eggs, hard-boiled, peeled, and chopped
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup dill pickles, finely diced (optional)
→ Dressing
07 - 3/4 cup mayonnaise
08 - 2 tbsp sour cream
09 - 2 tsp Dijon mustard
10 - 2 tsp apple cider vinegar
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper
13 - 1/2 tsp sugar
# How To Make It:
01 - Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 10–12 minutes. Drain and let cool slightly.
02 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, and sugar until smooth.
03 - Add the cooled potatoes, celery, red onion, eggs, parsley, and pickles (if using) to the dressing. Gently fold until everything is well coated.
04 - Taste and adjust seasoning as needed. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
05 - Serve chilled or at cool room temperature, garnished with extra parsley if desired.
# Expert Suggestions:
01 -
- The secret balance of creamy mayo and tangy vinegar creates a dressing that clings perfectly to each potato without becoming heavy or gloppy.
- You can make it a day ahead, and it actually tastes even better after the flavors have had time to become friends in the refrigerator overnight.
02 -
- The first time I made this, I boiled the potatoes too long and ended up with mashed potato salad instead of the chunky texture I wanted.
- Adding the dressing while the potatoes are still slightly warm allows them to absorb more flavor, completely transforming the end result from good to unforgettable.
03 -
- Salt your potato cooking water generously, almost like pasta water, to season the potatoes from the inside out.
- After draining the hot potatoes, sprinkle them with a little vinegar while still warm so they absorb that tang before adding the creamy dressing.