🥔 The Best Potato Salad I’ve Ever Had!
📜 Description
This creamy, tangy, and slightly sweet potato salad is a classic that never disappoints. With tender chunks of potatoes, a perfect balance of mayo, sour cream, mustard, and a touch of vinegar, it’s rich and flavorful with just the right zing. Add some finely chopped red onions and herbs, and you’ve got a backyard favorite ready to steal the spotlight!
🧾 Ingredients
- 4 large potatoes (Yukon Gold or Russet), peeled and diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
- 1 tsp sugar
- 1/2 red onion, finely chopped
- 2 celery stalks, finely diced
- 2 boiled eggs, chopped (optional but recommended)
- 1 tbsp fresh parsley or chives, chopped
- Salt & pepper to taste
- Paprika (for garnish, optional)
🍳 Instructions
- Boil the Potatoes:
Place diced potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until fork-tender (about 10–12 minutes). Drain and let cool. - Make the Dressing:
In a large bowl, mix mayo, sour cream, Dijon mustard, vinegar, and sugar until smooth. - Combine Ingredients:
Add the cooled potatoes, red onion, celery, eggs (if using), and herbs to the bowl. Gently fold everything together until well coated. - Season and Chill:
Season with salt and pepper to taste. Cover and chill in the fridge for at least 1 hour before serving for best flavor. - Garnish and Serve:
Sprinkle with a little paprika or extra herbs before serving if desired.
📝 Notes
- Let the potatoes cool before mixing to prevent the salad from turning mushy.
- The sugar adds a hint of sweetness—adjust to taste or omit for a tangier bite.
- Make it the night before for the BEST flavor development.
💡 Tips
- Use red-skinned potatoes for a firmer texture and less peeling.
- For extra tang, substitute part of the mayo with Greek yogurt or add a splash of pickle juice.
- Want it spicy? Add a pinch of cayenne or chopped jalapeños.
🍽️ Servings
Serves: 6–8 people
Serving Size: ~1/2 cup
🔬 Nutritional Information (Per Serving – Approximate)
- Calories: 210
- Protein: 4g
- Carbs: 25g
- Fat: 11g
- Sugar: 2g
- Fiber: 2g
Can vary based on egg usage and specific ingredient brands.
✅ Health Benefits
- Good Source of Potassium & Vitamin C: Thanks to the potatoes.
- Customizable for Dietary Needs: Make it lighter with yogurt, egg-free, or vegan with plant-based mayo.
- Energy Boosting Carbs: Great as a filling side to fuel your day.
❓ Q & A
Q: Can I make this ahead of time?
A: Yes! It tastes even better the next day. Store in the fridge for up to 3–4 days.
Q: Can I make it vegan?
A: Definitely! Use vegan mayo and skip the eggs.
Q: Why add vinegar and mustard?
A: They give a tangy brightness that balances the creamy richness.
Q: Can I add bacon or cheese?
A: Yes! Crumbled bacon, shredded cheddar, or chopped pickles can take this to the next level.
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