Creamy Potato Salad Recipe

Creamy Potato Salad Recipe

Ingredients:

• 3 pounds potatoes (Yukon Gold or Russet), peeled and cut into bite-sized pieces
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon celery seed
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 cup celery, finely chopped
• 1/2 cup red onion, finely chopped
• 3 hard-boiled eggs, chopped
• 1/4 cup sweet pickle relish (optional)
• 2 tablespoons fresh dill, chopped (optional)
• Paprika for garnish (optional)

Instructions:

1. Cook the Potatoes:
   • Place the peeled and cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender but still firm, about 10-15 minutes. Drain and let cool slightly.
2. Prepare the Dressing:
   • In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, celery seed, salt, and black pepper. Mix until smooth.
3. Mix the Salad:
   • Add the slightly cooled potatoes to the dressing. Gently fold in the potatoes until they are well coated with the dressing.
4. Add the Vegetables and Eggs:
   • Add the chopped celery, red onion, and hard-boiled eggs to the bowl. If using, add the sweet pickle relish and fresh dill. Gently fold everything together until well mixed.
5. Chill and Serve:
   • Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with paprika for a bit of color, if desired.
6. Serve:
   • Serve the potato salad cold as a side dish. Enjoy!

This creamy potato salad is perfect for picnics, barbecues, or as a delicious side dish to any meal.

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