Creamy Potato Salad
A classic, creamy potato salad made with tender potatoes, hard-boiled eggs, and crisp carrots. It’s perfect for barbecues, picnics, or as a comforting side dish.
Ingredients
1 kg (2 lb) potatoes, peeled and cut into bite-sized chunks
4 hard-boiled eggs, chopped
1 cup carrots, cut into thin strips or grated
½ cup mayonnaise
¼ cup sour cream or plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or lemon juice
2 celery stalks, finely diced (optional)
2 green onions, thinly sliced
2 tablespoons fresh parsley or dill, chopped
1 teaspoon garlic powder
Salt and black pepper, to taste
Paprika, for garnish (optional)
Instructions
Boil the potatoes in salted water for 10–15 minutes, or until just fork-tender. Drain and let cool completely.
In a large bowl, combine the cooled potatoes, chopped eggs, carrots, celery (if using), and green onions.
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar (or lemon juice), garlic powder, salt, and pepper until smooth.
Pour the dressing over the potato mixture and gently fold everything together until evenly coated.
Stir in the chopped parsley or dill.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop.
Garnish with a sprinkle of paprika and extra herbs before serving.
Tips
Allow the potatoes to cool before mixing to keep the salad creamy rather than mushy.
For extra crunch, add diced pickles or finely chopped red onion.
Store in an airtight container in the refrigerator for up to 3 days.
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Serves: 6–8
