Easy Creamy Potato Salad
This creamy potato salad is the perfect side dish for any gathering, offering a delicious balance of flavors that's sure to please a crowd.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or red potatoes Leave the skins on for added texture.
- 1 cup mayonnaise Adjust quantity for desired creaminess.
- ½ cup sour cream Adds a nice tang.
- 1 tablespoon yellow mustard Enhances flavor.
- 1 cup chopped celery For crunch.
- ½ cup diced red onion For flavor.
- ½ cup chopped dill pickles Optional but recommended.
- 2 hard-boiled eggs chopped Optional ingredient.
- 1 teaspoon salt To taste.
- ½ teaspoon black pepper To taste.
- ½ teaspoon paprika or celery seed Optional for seasoning.
Instructions
Preparation
- Boil potatoes whole in salted water until fork-tender, about 15-20 minutes.
- Cool the potatoes, then chop them into bite-sized pieces.
- In a large bowl, combine the chopped potatoes with celery, onions, pickles, and eggs (if using).
Dressing
- In a separate bowl, whisk together mayonnaise, sour cream, mustard, and seasonings. Adjust seasoning with pickle juice if needed.
- Pour the dressing over the potato mixture and gently fold together, being careful not to mash the potatoes.
Chilling
- Refrigerate for at least 1 hour, or overnight for better flavor.
Serving
- Before serving, sprinkle with fresh herbs if desired.
Notes
Feel free to customize with different herbs or spices. This potato salad is best enjoyed fresh but will last 3-4 days in the fridge.