Description
A comforting and delicious potato salad with buttery potatoes, tangy dressing, and a satisfying crunch from fresh vegetables.
Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes, peeled and cubed
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup fresh herbs (like dill or parsley), chopped
- 1 cup celery, diced
- 1/2 cup red onion, diced
- Salt and pepper to taste
- Optional: Hard-boiled eggs, bacon, or pickles
Instructions
- Start with the potatoes. Place your cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook until tender, but make sure not to overboil.
- While the potatoes cook, in a bowl, mix together the mayonnaise, sour cream, and Dijon mustard. Add chopped herbs, salt, and pepper.
- Once the potatoes are fork-tender, drain them and let them cool slightly.
- In a large mixing bowl, combine the potatoes with diced celery, red onion, and the creamy dressing. Gently toss to combine.
- Cover the bowl and refrigerate the potato salad for at least an hour.
- Before serving, give it a quick taste. Adjust seasoning if necessary, and garnish with extra fresh herbs.
Notes
Allowing the flavors to meld in the fridge elevates the dish from good to outstanding. Be careful not to mash the potatoes while mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: potato salad, creamy salad, picnic food
