Description
A rich and tangy creamy potato salad made with tender Yukon Gold potatoes, fresh herbs, and a smooth mayo-mustard dressing. Perfect for BBQs, picnics, and potlucks.
Ingredients
2 lbs Yukon Gold or red potatoes, unpeeled
½ cup mayonnaise
½ cup sour cream or plain Greek yogurt
1 tbsp yellow or Dijon mustard
1 tbsp apple cider vinegar or pickle brine
2 hard-boiled eggs, chopped (optional)
½ red onion, finely diced and soaked in cold water
2 celery stalks, diced
1 dill pickle, diced
¼ cup fresh herbs such as dill, parsley, or chives
Salt and black pepper to taste
Paprika and green onions for garnish
Instructions
Boil potatoes in salted water until fork-tender. Drain and allow them to cool slightly.
Peel if desired, then chop into bite-sized chunks and place in a large bowl.
While still warm, drizzle potatoes with vinegar or brine and let sit for five minutes.
In a separate bowl, mix together mayonnaise, sour cream, mustard, salt, and pepper until smooth.
Add celery, onion, pickle, eggs, and herbs to the potatoes. Pour dressing over and gently fold to combine.
Chill in the refrigerator for at least 30 minutes before serving. Garnish with paprika and sliced green onions.
Notes
Soaking red onion in cold water reduces harshness and adds a mellow crunch.
This salad tastes better when made ahead and chilled.
Feel free to customize with bacon, shredded cheese, or extra herbs.
Use Greek yogurt instead of sour cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil and mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Keywords: creamy potato salad, classic potato salad, picnic side dish, mayo potato salad