Creamy Potato Salad
A classic side dish featuring tender potatoes, crunchy vegetables, and a rich, creamy dressing that's perfect for any gathering.
Ingredients
For the salad
- 5-6 medium medium Russet potatoes (about 2.5-3 pounds, unpeeled)
- 4 large hard boiled eggs
- 3 stalks celery (about ⅔ cup)
- ⅓ cup green onions (finely chopped, plus extra for garnish) garnish with additional green onions
For the dressing
- ¾ cup sour cream
- ¾ cup mayonnaise
- ¾-1 tsp garlic powder adjust to taste
- ½-1 tsp salt additional to taste
- ½-1 tsp pepper additional to taste
Instructions
Preparation
- Rinse and scrub the potatoes to remove any dirt.
- Place the potatoes in a large pot and cover them completely with cold water. Add a sprinkle of salt.
- Bring the water to a boil.
- Once boiling, lower the heat to medium-low and simmer for 20-30 minutes. The potatoes are done when you can pierce them easily with a fork.
- Drain the water and let the potatoes cool. For better texture, chill them in the fridge for 30-60 minutes or even overnight.
- When ready to make the salad, rub or scrape off the potato skins—they should come off easily.
- Dice the potatoes into ½-¾ inch cubes.
Mixing
- In a large bowl, toss the potatoes with celery, green onions, eggs, garlic powder, salt, and pepper.
- Add the mayo and sour cream, mixing until everything is well combined.
- Taste, and adjust with more spices, mayo, or sour cream if needed.
- Chill the potato salad for 30-60 minutes before serving.
Notes
Best served cold. Store leftovers in an airtight container in the refrigerator for about 3 to 5 days. Stir before serving again to restore its creamy consistency. Consider adding diced pickles, mustard, or bacon bits for variations.