Description
A creamy, bold potato salad with the aroma of warm potatoes and tangy dressing, perfect for summer gatherings and cozy dinners.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, washed and cut into 1-inch cubes
- 3 large hard-boiled eggs, chopped
- 1 cup celery, finely diced
- 1/2 cup red onion, finely chopped
- 1/2 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Optional: 4 slices cooked bacon, crumbled
- Optional: 1/4 cup chopped chives or dill
Instructions
- Place potatoes in a large pot and cover with cold water by one inch. Add a generous pinch of salt. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 10–12 minutes, until potatoes are fork-tender but not falling apart.
- Meanwhile, hard-boil the eggs in a small saucepan, cover with water, bring to a boil, then remove from heat and let sit for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
- Drain potatoes and transfer to a large bowl. Let cool for 5–8 minutes.
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper.
- Fold the dressing into the warm potatoes gently. Add eggs, celery, red onion, pickles, and parsley.
- Taste and adjust seasoning as needed.
- Chill for at least 1 hour before serving.
Notes
For a lighter twist, swap sour cream for Greek yogurt. This salad improves in flavor after resting in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg
Keywords: potato salad, creamy, side dish, summer salad, easy recipe