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Creamy Potato Salad Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp salt, plus more for water
  • 1/2 tsp black pepper
  • 2 celery ribs, finely chopped
  • 1/2 small red onion, finely diced
  • 3 hard-boiled eggs, chopped
  • 1/4 cup chopped dill pickles
  • 2 tbsp fresh dill, chopped
  • Smoked paprika, for serving

Method
 

  1. Boil the potatoes in salted water until fork-tender, 12 to 15 minutes. Drain and set aside.
  2. Whisk the mayonnaise, sour cream, Dijon, vinegar, salt, and pepper in a large bowl until smooth.
  3. Let potatoes cool 10 minutes, then cut into chunks and fold into the dressing. Gently stir in celery, onion, eggs, and pickles.
  4. Transfer to a serving bowl, top with dill and a dusting of paprika. Serve or chill at least 1 hour.

Notes

Chilling is not included in the prep or cook time. The salad tastes best after at least 1 hour in the fridge so the flavors can meld. If it thickens too much, loosen it with a splash of milk or pickle brine.