Happy Camper Potato Salad
Get ready to be the star of your next picnic or potluck with this irresistible Happy Camper Potato Salad! Featuring tender red potatoes, a creamy dressing made with tangy sour cream, mayonnaise, and a touch of yellow mustard, this dish is perfectly balanced with the crunch of dill pickles, celery, and red onions. Hard-boiled eggs lend richness, while fresh parsley and a sprinkle of paprika brighten every bite. This classic yet elevated potato salad is quick to prepare, taking only 20 minutes of prep time, and is best served chilled to allow the flavors to fully meld. Easy to make and bursting with fresh, savory flavors, this recipe is the ultimate crowd-pleaser for BBQs, camping trips, or family dinners.
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Recipe Information
Ingredients
- 2 pounds small red potatoes
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon white sugar
- 0.5 cup (chopped) dill pickles
- 2 stalks (finely chopped) celery stalks
- 0.5 cup (finely diced) red onion
- 3 large (chopped) hard-boiled eggs
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) ground black pepper
- 0.5 teaspoon (for garnish) paprika
- 2 stalks (sliced, for garnish) green onions
Instructions
Wash the red potatoes thoroughly and place them in a large pot.
Fill the pot with water until the potatoes are covered, then add a pinch of salt. Bring the water to a boil over high heat.
Reduce the heat to medium and simmer the potatoes for about 12-15 minutes, or until they are fork-tender but not mushy.
Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them into bite-sized chunks and transfer them to a large mixing bowl.
In a separate small bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, and black pepper to create the dressing.
Add the chopped dill pickles, celery, red onion, and hard-boiled eggs to the bowl with the potatoes.
Pour the dressing over the potato mixture and gently toss everything together until well coated.
Sprinkle the chopped parsley over the salad and mix slightly to distribute.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle the top with paprika and sliced green onions for garnish.
Serve chilled or at room temperature. Enjoy your Happy Camper Potato Salad!
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 40.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 568 mg | 44% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5882 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
