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Creamy Potato Salad

A classic side dish that's creamy, flavorful, and perfect for any gathering.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8 servings
Calories 320 kcal

Ingredients
  

For the Potato Salad

  • 2.5 lbs Yukon gold or red potatoes Scrubbed clean
  • 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 stalks celery, diced
  • 1/4 cup dill pickle relish Optional
  • 2 tablespoons fresh dill, chopped Optional
  • 1 teaspoon celery seed
  • 4 pieces hard-boiled eggs, peeled and chopped
  • Salt and pepper To taste

Instructions
 

Cooking the Potatoes

  • Scrub the potatoes clean and bring them to a boil in a pot of salted water over medium-high heat.
  • When boiling, reduce heat to medium-low and cook the potatoes for 25-30 minutes or until easily pierced with a fork.
  • Set up an ice bath and transfer the cooked potatoes to cool down.
  • Once cool, gently pinch the skin away from the potatoes and chop them into bite-sized chunks.

Mixing the Ingredients

  • Place the chopped potatoes in a mixing bowl and drizzle with apple cider vinegar.
  • Add mayonnaise, sour cream, mustard, red onions, celery, relish, dill, celery seed, eggs, and salt and pepper to taste into the bowl.
  • Stir gently to combine.

Serving

  • Chill the potato salad for at least 30 minutes before serving.
  • Serve this delightful potato salad as a side dish at your next meal.

Notes

Make sure to cool the potatoes completely before mixing for a creamy texture. For extra flavor, let the potato salad chill for a couple of hours or overnight. Feel free to adjust ingredients according to your taste; some people love extra pickles or mustard. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Keyword Barbecue, Creamy Salad, Picnic Food, Potato Salad, Side Dish