Oh, potato salad! Is there anything more iconic for a summer picnic or a potluck gathering? This Creamy Potato Salad With Egg A Perfect Picnic Delight is the kind of dish that just screams good times and sunshine. My grandma used to make this for *every single* family reunion, and honestly, the smell of those warm potatoes mixed with that tangy dressing still takes me right back to her backyard. It’s not fancy, but trust me, it’s *that* good. The secret is in the balance – creamy but not heavy, packed with flavor, and of course, those perfectly cooked eggs. It’s the ultimate crowd-pleaser, the kind of salad that disappears first from the buffet table, and everyone asks for the recipe!
Why You’ll Love This Creamy Potato Salad With Egg
Seriously, if you’re looking for a go-to potato salad that’s a guaranteed hit, this is it! It’s one of those recipes that just makes sense.
- Super Easy Prep: Honestly, the hardest part is waiting for the potatoes to cook! Everything else comes together in a flash.
- Crowd-Pleaser Guaranteed: This isn’t just my opinion; it’s a fact. The creamy dressing and classic combo of potatoes and eggs are beloved by pretty much everyone.
- Picnic Perfection: It travels like a dream and tastes even better as it cools. Perfect for BBQs, picnics, or just a Tuesday meal.
- So Versatile: While it’s pictured here as a simple classic, you can totally jazz it up with celery, pickles, or even a sprinkle of paprika.
- Satisfyingly Creamy: That perfect balance of mayo and sour cream makes it rich and delicious without being heavy. Yum!
Gather Your Ingredients for Creamy Potato Salad With Egg
Alright, let’s get down to business! The beauty of this potato salad is that it uses stuff you probably already have in your fridge or pantry. No fancy ingredients needed, just good old-fashioned goodness. Here’s what you’ll need to grab:
- 2 pounds Yukon Gold potatoes, peeled and cut into bite-sized cubes (Yukon Golds are the best for this, trust me!)
- 1/2 cup of your favorite mayonnaise
- 1/4 cup sour cream (this gives it that extra creamy tang!)
- 2 tablespoons Dijon mustard – not the yellow kind, the grainy stuff is where it’s at
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped red onion (or sweet onion if you prefer it milder)
- 1/4 cup fresh dill, chopped – don’t skip this, it’s key!
- 4 hard-boiled eggs, peeled and chopped
- Salt and freshly ground black pepper, just how you like it
Step-by-Step Guide to Making Creamy Potato Salad With Egg
Alrighty, let’s get this amazing potato salad made! It’s seriously straightforward, and you’ll have a spectacular side dish ready in no time. Just follow these easy steps and you’ll be a potato salad pro. If you need a refresher on getting those eggs just right, check out my perfect boiled egg guide!
Cooking the Potatoes Perfectly
First things first, get those cubed potatoes into a big pot. Make sure they’re covered with cold water – this helps them cook evenly. Bring it all to a boil and let them simmer away until they’re just fork-tender. We’re talking about 15 to 20 minutes, usually. You want them cooked through but absolutely *not* mushy! Drain them really well after they’re done.
Creating the Creamy Dressing
Now, this is where the magic starts. While those potatoes are still nice and warm (this is important for letting them soak up all that yummy dressing!), we’re going to gently toss them in a big bowl. Add in your mayonnaise, sour cream, pretty Dijon mustard, and that splash of apple cider vinegar. Gently mix it all up so every single potato cube gets coated in that creamy goodness.
Adding the Flavor Boosters
Next up, we’re adding those flavor powerhouses! Stir in your finely chopped red onion and that wonderful fresh dill. Give it a gentle stir to distribute them evenly throughout the salad. The dill really makes this potato salad special, so don’t be shy with it!
Folding in the Eggs and Seasoning
It’s egg time! Gently fold in your chopped hard-boiled eggs. We want to mix them in carefully so they don’t break down into tiny little bits. They should stay as nice, distinct pieces. Now, season it all up with salt and freshly ground black pepper. Taste as you go – make sure it’s saying hello to your taste buds just right!
Chilling for Flavor Melding
Okay, we’re almost there! Cover that beautiful bowl of potato salad up tight and tuck it into the fridge. You want to let it chill for at least 30 minutes, but honestly, an hour is even better. This resting time is crucial because it lets all those fantastic flavors mingle and get to know each other, making the salad taste even more delicious.
Tips for the Best Creamy Potato Salad With Egg
You know, making a truly fantastic potato salad is pretty simple, but there *are* a few little tricks that take it from good to absolutely *legendary*. This Creamy Potato Salad With Egg A Perfect Picnic Delight is all about those small details that make a huge difference. My grandma always said it’s in the details!
Potato Selection Matters
Okay, listen up when it comes to spuds! Yukon Golds are pretty much my go-to for potato salad. They hold their shape so well, giving you that lovely texture without turning into mush. You want a potato that’s creamy and a little waxy. Avoid starchy guys like Russets, though, unless you *want* your salad to fall apart – which, let’s be honest, nobody wants that!
Achieving the Perfect Creaminess
The dressing-to-potato ratio is key here. You want enough creamy goodness to coat everything beautifully, but not so much that it’s drowning. That little bit of sour cream in this recipe is pure genius; it adds richness and tang without making it heavy like too much mayo can. Don’t be afraid to taste and adjust the dressing before you toss everything together!
Flavor Enhancements and Additions
While this recipe is divine just as it is, you can totally customize it! Want a little crunch? Finely chopped celery is amazing. Love that briny bite? Add some chopped dill pickles or sweet relish. You could even swap out some of the dill for fresh parsley, or add a pinch of paprika on top for color. Check out my Grandma’s Dill Pickle Potato Salad for more fun ideas!
Frequently Asked Questions About This Potato Salad
Got questions about making this dreamy potato salad? I get it! It’s one of those dishes that people have strong opinions about, and I’m here to clear everything up and make sure your picnic is a smashing success.
Can I make this ahead of time?
Oh, absolutely! In fact, I highly recommend it! This creamy potato salad actually tastes *better* when it sits in the fridge for a few hours. It gives all those delicious flavors a chance to really meld together. So yes, go ahead and make it the day before your event – it’s perfect picnic prep!
What are the best potatoes for potato salad?
For this specific recipe, and honestly, for most creamy potato salads, I swear by Yukon Golds. They have a lovely waxy texture that holds its shape beautifully without getting mealy or falling apart. They also have a great, buttery flavor that just adds to the overall deliciousness. Stay away from starchy potatoes like Russets if you want that perfect bite!
How long does potato salad last in the refrigerator?
Properly stored in an airtight container in the fridge, this potato salad is best enjoyed within about 3 to 4 days. Just make sure it’s always kept cold, especially when you’re transporting it to your picnic or event! Don’t leave it sitting out in the sun for too long, though.
What can I add to jazz up this potato salad?
While this classic recipe is fantastic on its own, there are a ton of ways to make it your own! Some folks love adding a little crunch with finely diced celery or sweet pickles. A sprinkle of paprika on top is always pretty! You could even mix in some chopped chives or a touch of sweet relish if you’re feeling adventurous. It’s all about what makes *you* happy!
Serving and Storage for Your Creamy Potato Salad With Egg
Alright, the hard part’s over and your amazing potato salad is ready! Nothing beats serving this chilled, all those flavors just singing. It’s absolutely perfect alongside some grilled chicken or burgers, or just piled high on a plate at your next BBQ. Honestly, it’s a star all on its own, too.
Now, about leftovers – which, let’s be real, there probably won’t be many of! Make sure to pop it back into an airtight container and get it into the fridge as quickly as possible. This salad really is best eaten within about 3 to 4 days. Keep it nice and cold, and it’ll stay delicious and safe to enjoy. If you’re looking for more ways to serve up potato goodness, you’ve gotta check out this Ultimate Potato Salad recipe!
Estimated Nutritional Information
Now, about the numbers! Keep in mind these are just estimates, ’cause how much mayo you slop on or what brand of potatoes you use can change things a bit. But generally, a serving of this delicious potato salad checks in at around 350 calories, with about 25g of fat and a good dose of protein too. It’s a tasty treat that fuels your fun!
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Creamy Potato Salad With Egg
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic potato salad recipe perfect for picnics and gatherings, featuring a creamy dressing and hard-boiled eggs.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh dill
- 4 hard-boiled eggs, chopped
- Salt and black pepper to taste
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- While the potatoes are still warm, gently toss them with the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a large bowl.
- Stir in the chopped red onion and fresh dill.
- Gently fold in the chopped hard-boiled eggs.
- Season with salt and black pepper to your preference.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a firmer salad, use slightly less mayonnaise.
- You can add other ingredients like celery or pickles for extra crunch.
- Ensure potatoes are cooked through but not mushy.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg
Keywords: potato salad, creamy potato salad, picnic food, egg salad, side dish, classic recipe