Creamy Potato Salad
A classic and creamy potato salad, perfect for picnics, barbecues, or as a side dish. Made with tender potatoes, a rich creamy dressing, and a hint of tanginess.
Equipment
- Large pot
- Mixing bowl
- Knife
- Cutting board
- Whisk
- Measuring cups and spoons
Ingredients
- 4 medium potatoes peeled and diced
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup finely chopped red onion
- 2 hard-boiled eggs chopped
- 2 tablespoons fresh parsley chopped
Instructions
- Boil the diced potatoes in a large pot of salted water for 12-15 minutes or until tender. Drain and let cool.
- In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, red onion, chopped eggs, and parsley to the bowl. Gently mix until everything is well coated with the dressing.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a gentle stir and adjust seasoning if needed.
Video
Notes
For a lighter version, substitute Greek yogurt for sour cream.
Add crispy bacon bits or chopped pickles for extra flavor and texture.
This salad tastes even better the next day, so feel free to make it ahead of time.
