THE BEST CREAMY POTATO SALAD EVER
This recipe yields a generous amount, perfect for sharing!
Prep time: 20-25 minutes
Cook time: 15-20 minutes
Chill time: At least 2 hours (the longer, the better!)
Ingredients:
For the Potatoes:
* 2.5 lbs (about 6-7 medium) Yukon Gold or red potatoes, scrubbed and cut into 3/4-inch cubes
* 1 tablespoon salt, for boiling- For the Creamy Dressing:
- 1 cup mayonnaise
- 1/4 cup sour cream (full-fat for ultimate creaminess!)
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon celery seed (secret ingredient for that classic flavor!)
- 1/4 teaspoon black pepper, freshly ground
- Salt to taste (start with 1/2 teaspoon)
- For the Mix-ins:
- 4 hard-boiled eggs, peeled and roughly chopped
- 1/2 cup finely chopped celery (about 2 stalks)
- 1/4 cup finely chopped red onion
- 1/4 cup fresh dill, finely chopped (plus extra for garnish)
- 1/4 cup fresh parsley, finely chopped
Instructions:
Boil the Potatoes: Place the cubed potatoes in a large pot and cover with about an inch of cold water. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender but not mushy, about 15-20 minutes.
- Drain and Cool: Carefully drain the cooked potatoes in a colander. Gently spread them out on a baking sheet or a large platter to cool completely. This step prevents the potatoes from becoming too starchy and helps them absorb the dressing better. You can even pop them in the fridge for 15-20 minutes to speed up cooling.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, celery seed, black pepper, and 1/2 teaspoon of salt until smooth and well combined. Taste and adjust salt if needed.
- Combine Ingredients: Once the potatoes are completely cool, add them to the large bowl with the dressing. Gently add the chopped hard-boiled eggs, celery, red onion, dill, and parsley.
- Mix Gently: Using a large rubber spatula or spoon, gently fold all the ingredients together until the potatoes and mix-ins are evenly coated with the dressing. Be careful not to mash the potatoes.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld beautifully, making the salad even more delicious.
- Serve: Before serving, give the potato salad another gentle stir. Garnish with a sprinkle of fresh dill or paprika, if desired.
Enjoy