Potato Salad
Creamy potato salad with tender potatoes, fresh herbs, and a tangy dressing. This easy side dish is perfect for picnics, cookouts, and make-ahead meals.
Ingredients
For the Salad:
- 3 pounds Yukon Gold potatoes scrubbed and cut into bite-size chunks
- 1 tablespoon kosher salt for the cooking water
- 4 hard-boiled eggs chopped
- 3 celery stalks finely diced
- 1/2 small red onion finely diced
- 2 tablespoons chopped dill pickles or sweet pickles
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
For the Dressing:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Salt to taste
Instructions
For the Salad:
- Place the potatoes in a large pot and cover them with cold water. Add the kosher salt, then bring the pot to a boil over medium-high heat.
- Cook the potatoes until they are just fork-tender, about 10 to 12 minutes. Drain them well and let them cool slightly.
- While the potatoes cool, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, garlic powder, black pepper, paprika, and a pinch of salt in a large bowl.
- Add the warm potatoes to the dressing along with the chopped eggs, celery, red onion, pickles, parsley, and dill. Gently fold everything together.
- Taste and adjust the seasoning with more salt, pepper, or vinegar if needed.
- Cover and chill for at least 1 hour before serving so the flavors blend. Stir again just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a lighter version, swap half the mayonnaise for Greek yogurt.
Adding the dressing while the potatoes are still slightly warm helps them absorb more flavor.