This Classic Creamy Potato Salad is a staple at picnics and barbecues, beloved for its creamy texture and tangy flavor.
Ingredients
Scale:
2 pounds of red or Yukon Gold potatoes
1 cup mayonnaise
2 tablespoons mustard
1/2 cup sour cream
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup pickles, diced
4 hard-boiled eggs, chopped
2 tablespoons fresh herbs, chopped
Salt, to taste
Pepper, to taste
Instructions
Wash and peel the potatoes thoroughly. Cut them into uniform cubes, about 1 inch in size.
Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for approximately 10-15 minutes until fork-tender.
Carefully drain the potatoes in a colander and let them cool to room temperature.
In a large mixing bowl, combine mayonnaise, mustard, sour cream, chopped celery, red onion, diced pickles, and chopped hard-boiled eggs. Stir until well mixed and creamy.
Gently fold the cooled potatoes into the dressing mixture, being careful not to mash them.
Add salt and pepper to taste, adjusting based on your preference.
Fold in the chopped fresh herbs.
Cover with plastic wrap and refrigerate for at least 1 hour before serving.
