Creamy Potato Salad (Printable Version)
Tender potatoes, crisp veggies, and a tangy, creamy dressing create a comforting dish. Perfect for picnics or as a delicious side.
# What You'll Need:
→ Potatoes
01 - 1 1/2 pounds 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 coarsely chopped
05 - 1/4 cup fresh parsley, finely chopped
06 - 1/4 cup dill pickles, finely diced (optional)
→ Dressing
07 - 3/4 cup mayonnaise
08 - 2 tablespoons sour cream
09 - 2 teaspoons Dijon mustard
10 - 2 teaspoons apple cider vinegar
11 - 1/2 teaspoon kosher salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 teaspoon granulated sugar
# Directions:
01 - Place the 1 1/2 pounds of potatoes in a large pot and cover generously with cold, salted water. Bring the water to a rolling boil over high heat, then reduce to a simmer and cook until the potato chunks are fork-tender, which typically takes about 10 to 12 minutes. Carefully drain the cooked potatoes using a colander and allow them to cool slightly.
02 - In a large mixing bowl, vigorously whisk together the 3/4 cup mayonnaise, 2 tablespoons sour cream, 2 teaspoons Dijon mustard, 2 teaspoons apple cider vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon granulated sugar until the mixture is completely smooth and well combined.
03 - Add the slightly cooled potatoes, finely diced celery, finely diced red onion, coarsely chopped hard-boiled eggs, finely chopped fresh parsley, and the optional finely diced dill pickles to the prepared dressing in the large bowl. Gently fold all ingredients together using a spatula until everything is evenly coated with the creamy dressing.
04 - Taste the potato salad and adjust the seasoning as needed, adding more salt or pepper to achieve your preferred flavor profile. Cover the bowl securely and refrigerate for a minimum of 1 hour to allow the distinct flavors to thoroughly meld and deepen, enhancing the overall taste.
05 - Serve the creamy potato salad chilled or at a cool room temperature. For an appealing presentation, garnish with additional fresh parsley, if desired, just before serving.
# Expert Tips:
01 -
- You'll adore how effortlessly this salad comes together, making you look like a culinary genius without all the fuss.
- It's a guaranteed crowd-pleaser that somehow tastes even better the next day, perfect for meal prep or unexpected guests.
02 -
- Never overcrowd the pot when boiling potatoes; they need space to cook evenly, or you'll end up with unevenly textured spuds.
- Dressing potatoes while they're still slightly warm helps them absorb the flavors better, but don't dress them piping hot or they'll break down too much.
03 -
- For the creamiest texture and best flavor, always let your potato salad chill for at least a couple of hours, or even overnight; patience truly pays off here.
- If you're prepping ahead, hold back a tiny bit of dressing to stir in right before serving, as the potatoes can absorb quite a lot overnight and might need a refresh.