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Dreamy Creamy Potato Salad

A nostalgic potato salad recipe that balances creaminess and tang for a deliciously textured side dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 pounds waxy potatoes (such as red skin or Yukon Gold) These types maintain their shape and texture.
Dressing
  • 1 cup mayonnaise Provides creaminess.
  • 1 cup sour cream or Greek yogurt Adds tanginess.
  • 1 tablespoon Dijon mustard For added flavor.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Adjust to taste.
Mix-ins
  • 3 large hard-boiled eggs Adds richness and protein.
  • 1/4 cup fresh dill For garnish.
  • 1/4 cup diced celery For crunch.
  • 1/4 cup diced red onion For flavor.

Method
 

Preparation
  1. Wash and cut the waxy potatoes into even-sized pieces.
  2. Place the potatoes in a large pot, cover with salted water, and bring to a boil.
  3. Cook until fork-tender, about 15-20 minutes, then drain.
  4. While still hot, splash vinegar over the potatoes.
Dressing
  1. In a bowl, mix mayonnaise, sour cream, mustard, salt, and pepper until well combined.
  2. Taste and adjust seasoning if necessary.
Combine
  1. Once the potatoes have cooled slightly, fold them gently into the dressing.
  2. Add chopped hard-boiled eggs, dill, celery, and red onion.
  3. Stir until everything is mixed well without breaking up the potatoes.
Chill
  1. Cover and refrigerate the potato salad for at least 1 hour, or preferably overnight.
Serve
  1. Remove from the fridge 15 minutes before serving to enhance flavors.
  2. Garnish with additional dill before serving if desired.

Notes

For an added layer of texture, consider mixing in diced pickles. Always taste and adjust the seasoning to ensure great flavor throughout.