Description
A creamy, tangy potato salad with hard-boiled eggs, perfect for Memorial Day cookouts and family gatherings. This recipe balances mayonnaise, sour cream, and mustard for a velvety dressing that clings to tender potato chunks.
Ingredients
- 3 pounds Yukon Gold potatoes
- 6 large eggs, hard-boiled
- 1 cup mayonnaise (full-fat)
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 stalks celery, finely diced
- 1/2 small red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 2 tablespoons sweet pickle relish or chopped dill pickles
Instructions
- Wash and peel potatoes if desired; cut into 1-inch chunks.
- Place potatoes in a large pot, cover with cold salted water (about 1 tablespoon salt per quart), bring to a boil, and cook for 12-15 minutes until just tender.
- Place eggs in a separate saucepan, cover with cold water, bring to a boil, then cover and remove from heat; let sit for 12 minutes.
- Transfer eggs to an ice bath immediately to stop cooking and make peeling easier.
- Drain potatoes thoroughly and spread on a baking sheet or plate to cool quickly.
- Peel the hard-boiled eggs once cool and chop or slice as preferred.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
- Add cooled potatoes, chopped eggs, diced celery, red onion, and parsley to the dressing; gently fold together without breaking potatoes.
- If desired, stir in sweet pickle relish or chopped pickles.
- Cover and refrigerate for at least 1 hour to let flavors meld.
- Before serving, gently stir and garnish with fresh parsley and black pepper.
Notes
[‘Do not overcook potatoes to avoid mushy texture.’, ‘Salt the potato water generously to season potatoes internally.’, ‘Chill the salad overnight for deeper flavor and firmer texture.’, ‘Use slightly older eggs for easier peeling.’, ‘Mix gently to keep potato chunks intact.’, ‘Serve chilled but not ice-cold; remove from fridge 10 minutes before serving.’, ‘Optional add-ins include smoked paprika, fresh dill, radishes, bell peppers, horseradish, hot sauce, chopped apples, or grapes.’, ‘For a lighter version, substitute mayonnaise and sour cream with Greek yogurt and light mayo.’, ‘Store leftovers in an airtight container in the fridge for up to 4 days; stir in a splash of milk or mayo before serving again.’]
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe (a
- Calories: 320
- Sugar: 3
- Sodium: 380
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 3
- Protein: 9
Keywords: potato salad, creamy potato salad, hard-boiled eggs, Memorial Day recipe, picnic side dish, summer salad, classic potato salad