Description
A classic potato salad recipe perfect for picnics and gatherings, featuring a creamy dressing and hard-boiled eggs.
Ingredients
Scale
- 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