Creamy Potato Salad
Ingredients
- • 1 kg potatoes (russet or Yukon gold)
- • 240 ml mayonnaise
- • 120 ml sour cream
- • 30 ml yellow mustard
- • 15 ml white vinegar
- • 3 item celery stalks, finely diced
- • 80 g red onion, finely diced
- • 4 item hard-boiled eggs, chopped
- • 15 g fresh dill, chopped
- • 5 g salt
- • 1 sprinkle black pepper to taste
- • 2 g paprika for garnish
Instructions
- 1
Place whole potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water. Bring to a boil over high heat.
- 2
Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender but not falling apart.
- 3
While potatoes cook, prepare hard-boiled eggs if not already done. Place eggs in a separate pot, cover with water, bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer to ice water.
- 4
Drain potatoes and let them cool for 10 minutes until you can handle them comfortably. Peel the potatoes while still warm (the skins come off easier this way).
- 5
Cut potatoes into 2cm (3/4-inch) cubes and place in a large mixing bowl. Let cool to room temperature.
- 6
In a separate bowl, whisk together mayonnaise, sour cream, mustard, and vinegar until smooth.
- 7
Add the diced celery, red onion, chopped eggs, and fresh dill to the potatoes.
- 8
Pour the dressing over the potato mixture and gently fold everything together, being careful not to mash the potatoes.
- 9
Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours before serving.
- 10
Before serving, give it a gentle stir, adjust seasoning if needed, and sprinkle with paprika for color.
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 potato salad has been my go-to recipe for every summer gathering for years - the combination of creamy dressing with fresh dill and a hint of mustard creates the perfect balance. It's wonderfully forgiving and gets even better after chilling overnight!"
