The Best Creamy Potato Salad
Elevate your barbecue and picnic game with The Best Creamy Potato Salad, a timeless side dish that’s as rich in flavor as it is in texture. Made with buttery Yukon Gold potatoes, this classic recipe combines a luscious dressing of mayonnaise, sour cream, tangy apple cider vinegar, and a pop of Dijon mustard for the perfect balance of creaminess and zest. Crunchy celery, vibrant red onions, and fresh herbs like parsley and dill add layers of freshness, while chopped hard-boiled eggs make each bite irresistibly hearty. Topped with a sprinkle of paprika for color, this chilled potato salad pairs beautifully with grilled meats, sandwiches, or as a comfort-food favorite at any gathering. Ready in just 40 minutes, this recipe serves eight and promises to be the star of your next summer spread.
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Recipe Information
Ingredients
- 3 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Apple cider vinegar
- 1.5 tablespoons Dijon mustard
- 1 teaspoon Sugar
- 3 stalks Celery, finely diced
- 0.5 cup Red onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 3 large Hard-boiled eggs, chopped
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika (for garnish)
Instructions
Begin by washing and peeling the Yukon Gold potatoes. Cut them into bite-sized pieces, around 1 to 1.5 inches long.
Place the potato chunks in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for about 10-15 minutes, or until they are fork-tender but not falling apart.
Drain the cooked potatoes and let them cool to room temperature. For quicker cooling, spread the potatoes out in a single layer on a baking sheet.
While the potatoes are cooling, prepare the creamy dressing. In a large mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, remaining 1 teaspoon of salt, and black pepper. Whisk until smooth and well combined.
Add the cooled potatoes to the bowl with the dressing. Gently fold the potatoes into the dressing to coat them evenly, taking care not to break the pieces.
Next, fold in the diced celery, red onion, chopped parsley, chopped dill, and chopped hard-boiled eggs. Mix gently to combine all ingredients.
Transfer the potato salad to a serving bowl. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Before serving, garnish the potato salad with a sprinkle of paprika and additional fresh herbs, if desired.
Serve chilled and enjoy this creamy, flavorful potato salad as a side dish to your favorite grilled meats or sandwiches.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 712 mg | 15% | |
*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.
