Creamy Potato Salad Dish (Printable)
Tender potatoes, fresh veggies, and a zesty dressing combine for a flavorful side dish ideal for gatherings.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 celery stalks, finely diced
03 - 1/2 small red onion, finely diced
04 - 3 scallions, thinly sliced
05 - 2 tablespoons fresh dill, chopped (optional)
→ Dressing
06 - 3/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon sugar
11 - Salt and freshly ground black pepper, to taste
→ Add-Ins
12 - 2 large hard-boiled eggs, peeled and chopped (optional)
13 - 1/4 cup sweet or dill pickles, finely chopped (optional)
# How-to Steps:
01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, or until fork-tender. Drain and let cool slightly.
02 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
03 - Add the warm potatoes to the dressing and toss gently to coat evenly.
04 - Fold in celery, red onion, scallions, dill, hard-boiled eggs, and pickles if using. Mix gently to combine all ingredients.
05 - Taste the salad and adjust salt and pepper as needed.
06 - Cover and refrigerate for at least one hour to develop flavors before serving.
# Expert Pointers:
01 -
- The potatoes soak up the dressing while warm, giving you creamy, flavorful bites instead of bland chunks.
- It holds up beautifully at picnics and potlucks without getting watery or sad.
- You can make it your own with pickles, eggs, or fresh herbs depending on what you have.
02 -
- Dressing warm potatoes is the secret to a flavorful salad, they absorb the dressing instead of just sitting in it.
- Don't overcook the potatoes or they'll turn mushy and ruin the texture of the whole dish.
- Taste before you chill, because cold dulls flavors and you might need more salt or vinegar once it's cold.
03 -
- Cut the potatoes into even pieces so they cook at the same rate and you don't end up with some mushy and some raw.
- If you're making this ahead, hold back on the scallions and dill and add them fresh before serving so they stay bright and crisp.