Creamy Potato Salad
Ingredients
- • 450 g potatoes (Yukon Gold or red)
- • 80 ml mayonnaise
- • 30 ml sour cream
- • 5 ml yellow mustard
- • 1 item celery stalks, diced
- • 30 g red onion, finely diced
- • 2 item hard-boiled eggs, chopped
- • 5 g fresh dill, chopped
- • 10 ml white vinegar
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 1 sprinkle paprika for garnish
Instructions
- 1
Place whole potatoes in a medium pot and cover with cold water by 2 inches. Add 1 teaspoon of salt to the water.
- 2
Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.
- 3
While potatoes cook, prepare hard-boiled eggs if not already done. Place eggs in boiling water for 10 minutes, then transfer to ice bath.
- 4
Drain potatoes and let cool for 10 minutes until you can handle them. Peel if desired (optional for red potatoes).
- 5
Cut potatoes into 3/4-inch cubes and place in a medium mixing bowl. Sprinkle with white vinegar while still warm.
- 6
In a separate bowl, whisk together mayonnaise, sour cream, mustard, salt, and pepper until smooth.
- 7
Add diced celery, red onion, chopped eggs, and fresh dill to the potatoes.
- 8
Pour the dressing over the potato mixture and gently fold together until evenly coated.
- 9
Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
- 10
Before serving, give it a gentle stir and adjust seasoning if needed. Garnish with a sprinkle of paprika.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This classic potato salad is the perfect side dish that brings comfort and nostalgia to any meal. The creamy dressing combined with tender potatoes and the crunch of fresh celery creates a delightful texture contrast. The fresh dill adds a bright note that elevates this traditional recipe. Perfect for a cozy dinner for two or as a make-ahead lunch option!"
