Creamy Potato Salad
A classic and comforting dish, this creamy potato salad is perfect for gatherings, summer barbecues, or as a satisfying side for dinner.
Ingredients
Main Ingredients
- 2 pounds potatoes Russet or Yukon gold recommended
- 1 cup mayonnaise Can substitute with Greek yogurt for a lighter version
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream Can be swapped for Greek yogurt
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped pickles or relish Dill pickles can be used for variation
- to taste Salt and pepper
- for garnish Paprika
Instructions
Preparation
- Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool completely.
- Once cooled, peel and dice the potatoes into bite-sized pieces.
Mixing
- In a large bowl, combine the mayonnaise, Dijon mustard, sour cream, chopped onion, celery, and pickles.
- Gently fold in the diced potatoes, ensuring everything is well mixed without mashing the potatoes.
- Season the mixture with salt and pepper according to your taste preferences.
Serving
- Transfer the salad to a serving dish, sprinkle with paprika, and chill in the refrigerator until ready to serve.
Notes
To keep your creamy potato salad fresh, store it in an airtight container in the refrigerator, extending its longevity for about three to five days. Add mayonnaise just before serving for optimal freshness. For added flavor, consider including a splash of vinegar, or add ingredients like diced bacon or herbs.