Potato Salad
A classic creamy potato salad with a blend of fresh herbs and crunchy vegetables, perfect for picnics or barbecues.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (4) medium potatoes
- (1/2 cups) mayonnaise
- (1/4 cups) sour cream
- (1 tablespoon) Dijon mustard
- (1/2 teaspoons) garlic powder
- (1/2 teaspoons) onion powder
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) salt
- (1/2 cups) celery, diced
- (1/4 cups) red onion, diced
- (1/4 cups) dill pickles, chopped
- (2 tablespoons) fresh parsley, chopped
- (2) boiled eggs, chopped
Instructions
- 1
Wash and peel 4 medium potatoes, then cut them into 1-inch cubes.
- 2
Place the potato cubes in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes until tender. Drain and let cool.
- 3
In a mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix well to create the dressing.
- 4
In another bowl, combine the cooled potatoes, 1/2 cup diced celery, 1/4 cup diced red onion, 1/4 cup chopped dill pickles, and 2 chopped boiled eggs.
- 5
Pour the dressing over the potato mixture and gently fold until everything is well coated.
- 6
Sprinkle 2 tablespoons of chopped fresh parsley on top and mix lightly to combine.
- 7
Cover the potato salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Recipe actions