Creamy Potato Salad!

🥔 Creamy Potato Salad

🛒 Ingredients (Serves 6–8)

• 2½ lbs Yukon Gold or red potatoes

• 3 large eggs, hard-boiled and chopped

• ¾ cup mayonnaise

• 2 tbsp sour cream (optional, for extra creaminess)

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar or pickle juice

• ½ cup celery, finely chopped

• ¼ cup red onion, finely diced

• 2 tbsp dill pickles or sweet relish

• 1 tbsp fresh parsley or dill, chopped

• ¾ tsp salt (or to taste)

• ½ tsp black pepper

• ½ tsp paprika (plus extra for garnish)

🔪 Instructions

1️⃣ Cook the Potatoes

• Peel (optional) and cut potatoes into bite-size chunks.

• Place in salted cold water, bring to a boil.

• Cook 10–15 minutes until fork-tender but not mushy.

• Drain and let cool slightly.

2️⃣ Make the Dressing

• In a large bowl, mix mayo, sour cream, mustard, vinegar/pickle juice, salt, pepper, and paprika.

3️⃣ Combine

• Gently fold in warm (not hot) potatoes so they absorb flavor.

• Add eggs, celery, onion, pickles, and herbs.

• Mix carefully to avoid breaking the potatoes.

4️⃣ Chill

• Cover and refrigerate at least 1–2 hours before serving.

• Garnish with a sprinkle of paprika and extra herbs.

✨ Tips for the Best Potato Salad

• Use waxy potatoes (Yukon Gold or red) for creamy texture.

• Season while warm for deeper flavor.

• Add a splash of pickle juice for extra tang.

• Let it chill fully—flavor improves over time.