The Best Creamy Potato Salad
A delightful blend of creamy mayonnaise and tangy sour cream mixed with tender potatoes and crunchy vegetables, perfect for any gathering or occasion.
Ingrédients
Main Ingredients
- 2.5 lbs Yukon gold or red potatoes Scrubbed and chopped
- 1 tbsp apple cider vinegar For flavor enhancement
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp yellow mustard
- 1/2 medium red onion, diced
- 2 stalks celery, diced
- 1/4 cup dill pickle relish (optional) For an extra crunch
- 2 tbsp fresh dill, chopped (optional) To enhance flavor
- 1 tsp celery seed For seasoning
- 4 pieces hard-boiled eggs, peeled and chopped Gives extra protein and texture
- Salt and pepper, to taste
Instructions
Preparation
- Begin by scrubbing the potatoes to remove any dirt. Ensure you have all your ingredients gathered and measured out.
- Place the cleaned potatoes in a large pot and cover them with salted water. Bring the water to a boil, then reduce the heat to medium-low, allowing the potatoes to simmer for about 25-30 minutes until they can be easily pierced with a fork.
- While the potatoes cook, prepare an ice bath using a large bowl filled with ice water.
- After the potatoes are cooked and soft, transfer them to the ice bath to cool swiftly. This stops the cooking process and aids in achieving the perfect texture.
- Once cooled, peel the potatoes and chop them into bite-sized chunks.
- Drizzle the diced potatoes with apple cider vinegar and toss them gently to enhance the flavor.
Mixing
- In a mixing bowl, combine mayonnaise, sour cream, and yellow mustard. Mix thoroughly to create a creamy dressing.
- Add the diced red onion, celery, optional dill pickle relish, fresh dill, and celery seed to the mixing bowl. Stir gently to combine.
- Gently fold in the chopped hard-boiled eggs, being careful not to smash them.
- Season the salad with salt and pepper to taste. Adjust flavors before serving.
Notes
For a lighter dressing, consider yogurt instead of mayonnaise or sour cream. Perfect for potlucks, BBQs, or family dinners. Store in an airtight container in the fridge for up to 3-5 days.