Description
A comforting creamy potato salad featuring tender Yukon Gold potatoes, a luscious dressing of mayonnaise and sour cream, and bright herbs, perfect for summer gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, scrubbed clean
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon black pepper, divided
- 3 large eggs
- 3 celery stalks, finely diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh chives, chopped
Instructions
- Cook potatoes in salted boiling water for 20-25 minutes until tender. Drain, cool, and cube.
- Hard boil eggs for 12 minutes, then ice bath for 5 minutes, peel, and chop.
- Whisk together mayonnaise, sour cream, mustard, vinegar, sugar, and spices for dressing.
- Combine potatoes, eggs, vegetables, and herbs in a large bowl. Gently fold in the dressing.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
Serve cold or at room temperature. Can be made ahead for parties; keep dressing separate until assembling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 186mg