Description
A classic and creamy potato salad recipe that is perfect for picnics, cookouts, or as a tasty side dish. The combination of tender potatoes, hard-boiled eggs, and a flavorful dressing creates a dish that is sure to be a crowd-pleaser.
Ingredients
Scale
Potato Salad:
- 2 pounds Yukon Gold or red potatoes (cut into bite-sized chunks)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Add-Ins:
- 3 hard-boiled eggs (chopped)
- 1/2 cup celery (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/4 cup sweet pickle relish
- Chopped fresh dill or parsley for garnish (optional)
Instructions
- Boil Potatoes: Place potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar, salt, pepper, and garlic powder until smooth.
- Combine Ingredients: Add potatoes, eggs, celery, onion, and relish to the dressing. Gently stir to coat all ingredients.
- Chill and Serve: Refrigerate for at least 1 hour to let flavors meld. Garnish with fresh herbs before serving.
Notes
- For extra tang, use dill pickles instead of sweet relish.
- You can peel the potatoes before boiling or leave the skins on for a rustic texture.
- Perfect for cookouts, potlucks, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 260
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
