Description
A delightful and comforting creamy potato salad that’s perfect for family gatherings and summer barbecues.
Ingredients
Scale
- 2 pounds of potatoes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/4 cup chopped pickles
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the potatoes in salted water until fork-tender, then drain and cool.
- Once cooled, peel and cube the potatoes.
- In a large bowl, mix together mayonnaise, sour cream, Dijon mustard, celery, red onion, pickles, salt, and pepper until well combined.
- Gently fold in the potato cubes until they are well coated in the creamy dressing.
- Refrigerate for at least 1 hour to let those delightful flavors meld together.
- Before serving, garnish with a sprinkle of paprika for that perfect finishing touch.
Notes
For a creamier texture, use Yukon Gold potatoes. This salad can be prepared a day in advance for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 305
- Sugar: 2g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg