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Potato Salad Recipe

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Table of Contents

Prep Time:

15 minutes

Cooking time:

20 minutes

Ingredients:

  • 1 kg baby potatoes, scrubbed and halved
  • 3 large eggs
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 small red onion, finely diced
  • 2 stalks celery, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped (optional)
  • Paprika for garnish (optional)

Cooking Instructions:

  1. Boil the Potatoes:
    • Place the halved baby potatoes in a large pot, cover with cold water, and add a
      pinch of salt.
    • Bring to a boil over medium-high heat and cook for about 10-15 minutes, or until
      the potatoes are fork-tender.
    • Drain the potatoes and set aside to cool slightly.
  2. Cook the Eggs:
    • While the potatoes are boiling, place the eggs in a small pot, cover with water,
      and bring to a boil.
    • Once boiling, reduce the heat to a simmer and cook for 8-10 minutes.
    • Drain, cool under cold running water, peel, and chop the eggs.
  3. Prepare the Dressing:
    • In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon
      mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
  4. Assemble the Salad:
    • Add the cooked potatoes, chopped eggs, diced red onion, and chopped celery to the bowl with the dressing.
    • Gently toss until the potatoes are evenly coated with the dressing.
  5. Garnish and Serve:
    • Stir in the chopped parsley and chives, if using.
    • Transfer the potato salad to a serving dish and garnish with a sprinkle of paprika,
    • if desired.
    • Serve chilled or at room temperature.

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