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The Best Creamy Potato Salad

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A nostalgic creamy potato salad recipe that brings memories and flavor to your table. Perfect for summer BBQs and family gatherings.

Ingredients

Scale
  • 2.5 lbs. Yukon gold or red potatoes
  • 1 tablespoon apple cider vinegar
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon yellow mustard
  • 1/2 medium red onion, diced
  • 2 celery stalks, diced
  • 1/4 cup dill pickle relish (optional)
  • 2 tablespoons fresh dill, chopped (optional)
  • 1 teaspoon celery seed
  • 4 hard-boiled eggs, peeled and chopped
  • Salt and pepper, to taste

Instructions

  1. Prepare the potatoes by washing them thoroughly and chopping them into 1-inch pieces. Place them in a large pot, cover with cold water, add salt, and bring to a boil, cooking until fork-tender.
  2. Make the dressing by combining the mayonnaise, sour cream, apple cider vinegar, and yellow mustard in a large bowl, stirring until well mixed.
  3. Chop the veggies: prepare the red onion and celery. Soak the diced onion in cold water for about 10 minutes if desired.
  4. Combine the cooled potatoes with the dressing and gently fold in the chopped celery, diced onion, pickle relish, dill, celery seed, and hard-boiled eggs until well incorporated.
  5. Season with salt and pepper to taste, adjusting seasoning as needed.
  6. Chill the potato salad in the fridge for at least an hour before serving to let flavors meld.

Notes

This potato salad can be customized with add-ins like bacon, fresh herbs, or even a Mediterranean flair with tzatziki and olives. It keeps well in the fridge for about 3-5 days.

Nutrition

Keywords: potato salad, creamy salad, summer recipes, BBQ sides, vegetarian food

Find it online: https://flavorvia.com/best-creamy-potato-salad/