The Best Creamy Potato Salad
A deliciously creamy potato salad featuring Yukon gold potatoes, zesty apple cider vinegar, and a medley of fresh vegetables, perfect for picnics and barbecues.
Ingredients
Potato Salad Ingredients
- 2.5 lbs Yukon gold or red potatoes Choose creamy-textured potatoes for the best results.
- 1 tablespoon apple cider vinegar Adds flavor and prevents browning.
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon yellow mustard
- ½ medium red onion, diced
- 2 stalks celery, diced
- ¼ cup dill pickle relish (optional)
- 2 tablespoons fresh dill, chopped (optional)
- 1 teaspoon celery seed
- 4 pieces hard-boiled eggs, peeled and chopped
- Salt and pepper, to taste
Instructions
Preparation
- Begin by scrubbing the potatoes to remove any dirt.
- Gather all your ingredients and measurements.
Cooking
- Place the cleaned potatoes in a large pot and cover them with salted water.
- Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 25-30 minutes, or until easily pierced with a fork.
- After cooking, set up an ice bath in a large bowl and carefully transfer the cooked potatoes to stop the cooking process. Allow them to cool completely.
Mixing
- Once cooled, peel the potatoes and chop them into bite-sized chunks and add them to a mixing bowl.
- Drizzle the diced potatoes with apple cider vinegar and toss gently.
- In the same bowl, add mayonnaise, sour cream, and yellow mustard, and mix thoroughly.
- Add the diced red onion, celery, optional dill pickle relish, chopped fresh dill, and celery seed. Stir gently to combine.
- Fold in the chopped hard-boiled eggs carefully.
- Season to taste with salt and pepper.
Chilling and Serving
- Cover the salad and refrigerate for at least 30 minutes before serving.
- Serve cold and enjoy!
Notes
Consider adding spices like smoked paprika for added depth. Store leftovers in an airtight container in the refrigerator for up to three to five days.