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Creamy Potato Salad Recipe

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4.2 from 14 reviews

This creamy potato salad is a classic and delicious side dish perfect for gatherings and picnics. Featuring tender red or gold potatoes, hard-boiled eggs, celery, and a tangy dressing made from mayonnaise, sour cream, mustard, and apple cider vinegar, this salad is creamy with a hint of zest and a beautiful balance of flavors. It's easy to prepare and can be served chilled, making it a refreshing complement to any meal.

Ingredients

Potatoes

  • 2.5 pounds firm potatoes (red or gold work best; do not use Russets; scrubbed and diced small)

Eggs and Vegetables

  • 2 hard-boiled eggs (peeled and chopped small)
  • 1 stick celery (finely chopped, optional)

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1.5 tablespoons finely chopped chives (or green onion)
  • 2 teaspoons yellow mustard
  • 2 teaspoons apple cider vinegar
  • 1/8 teaspoon ground paprika
  • salt & pepper (to taste)

Instructions

  1. Prep: Gather and prepare all your ingredients by peeling and dicing potatoes, chopping the boiled eggs and celery, and measuring out the dressing components to streamline the cooking process.
  2. Cook potatoes: Place the diced potatoes in a pot filled with cold salted water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are just tender, which typically takes between 3 to 6 minutes depending on the size of the pieces.
  3. Drain and cool: Drain the potatoes thoroughly and spread them out in a wide, shallow dish. This helps the potatoes cool more quickly. Once they reach room temperature, transfer the potatoes to the fridge to cool completely.
  4. Make dressing: In a bowl, whisk together the mayonnaise, sour cream, finely chopped chives, yellow mustard, apple cider vinegar, ground paprika, salt, and pepper until the dressing is smooth and well combined.
  5. Mix salad: In a large bowl, combine the chilled potatoes, chopped hard-boiled eggs, and celery if using. Add the prepared dressing and gently toss everything together, making sure all ingredients are evenly coated without mashing the potatoes.
  6. Chill: Cover the potato salad and refrigerate for 1 to 2 hours to allow the flavors to meld. Before serving, garnish with additional chopped chives, a sprinkle of ground paprika, and cracked black pepper if desired.

Notes

  • Use firm red or gold potatoes and avoid Russet potatoes for best texture.
  • Celery is optional but adds a nice crunch.
  • For a tangier salad, adjust the amount of vinegar or mustard to taste.
  • Potatoes should be cooked until just tender to avoid mushiness in the salad.
  • Chill the salad before serving to enhance flavor and texture.
  • This salad can be made a few hours ahead and kept refrigerated.

Find it online: https://recipeplenty.com/creamy-potato-salad-recipe/