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Creamy Potato Salad

A creamy potato salad that perfectly balances tangy and rich flavors, making it the ultimate side dish for summer picnics and family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Potato Salad Base
  • 2.5 lbs Yukon gold or red potatoes Tender potatoes are recommended.
  • 1 tablespoon apple cider vinegar For added tanginess.
  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
  • 1/2 cup sour cream Can be made dairy-free with non-dairy yogurt.
  • 1 tablespoon yellow mustard Adds flavor depth.
  • 1/2 medium red onion, diced Provides crunch and flavor.
  • 2 stalks celery, diced Adds crispness.
  • 1/4 cup dill pickle relish (optional) For a sweet and tangy flavor.
  • 2 tablespoons fresh dill, chopped (optional) Enhances freshness.
  • 1 teaspoon celery seed Adds a subtle flavor.
  • 4 whole hard-boiled eggs, peeled and chopped For creaminess and protein.
  • to taste Salt and pepper Season to taste.

Method
 

Preparation
  1. Start by scrubbing the potatoes under cold water to remove any dirt. Place them in a large pot and cover with salted water.
  2. Bring to a boil over medium-high heat.
  3. Once boiling, reduce the heat to medium-low and let the potatoes cook for 25-30 minutes until easily pierced with a fork.
  4. While the potatoes are cooking, prepare an ice bath by filling a large bowl with cold water and ice.
  5. After the potatoes are tender, quickly transfer them to the ice bath. Let them cool for a few minutes.
  6. Once cooled, gently pinch the skin of each potato to peel. Chop the potatoes into bite-sized chunks.
Mixing
  1. In a mixing bowl, add the chopped potatoes and drizzle with apple cider vinegar.
  2. Next, mix in the mayonnaise, sour cream, yellow mustard, diced red onion, diced celery, dill pickle relish (if using), fresh dill, celery seed, chopped hard-boiled eggs, and salt and pepper to taste.
  3. Stir gently to combine all the ingredients well.
Chill and Serve
  1. Once everything is mixed, cover the bowl and chill the potato salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
  2. Serve chilled, garnished as desired.

Notes

This potato salad pairs well with grilled meats and can be stored in the refrigerator for 3-5 days. For freezing, ensure you use a freezer-safe container, and consider stirring in additional mayo after thawing if needed. For presentation, serve in a vibrant bowl and consider garnishing with fresh dill or crumbled eggs.