Description
A creamy and flavorful potato salad that combines smashed potatoes with a tangy dressing and fresh herbs.
Ingredients
Scale
- 2 pounds small potatoes (baby red or gold)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon mustard (yellow or Dijon)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 boiled eggs, chopped (optional)
- ½ cup chopped celery
- ½ cup chopped red onion
- ¼ cup chopped dill pickles
- 2 tablespoons fresh dill or parsley, chopped
- Salt and black pepper to taste
Instructions
- Wash the potatoes well and place them in a large pot of salted water. Boil until tender, about 15-20 minutes. Drain and let cool slightly.
- Place them on a baking sheet or flat surface, and gently press each potato until slightly mushy using the bottom of a cup or a potato masher.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, mustard, olive oil, and vinegar until smooth. Season with salt and pepper.
- Add the smashed potatoes to the bowl and gently stir to coat with the sauce.
- Add the celery, onion, pickles, and optional hard-boiled egg. Sprinkle fresh herbs over the top.
- Refrigerate for at least 30 minutes before serving to allow flavors to blend. Enjoy!
Notes
For added flavor, let the salad cool for at least one hour before serving. Try adding other vegetables such as diced bell peppers or corn for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 248
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg