Description
This recipe delivers an ultra-creamy potato salad with a rich texture. It uses extra mayonnaise and sour cream.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 10-15 minutes.
- Drain the potatoes well and let them cool completely.
- In a large bowl, whisk together mayonnaise, sour cream, celery, red onion, dill, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes to the dressing mixture.
- Gently fold until the potatoes are evenly coated.
- Cover the bowl and refrigerate for at least 1 hour before serving.
Notes
- For best results, make the potato salad a few hours ahead of time to allow the flavors to meld.
- Adjust the amount of salt and pepper to your taste.
- You can add a pinch of paprika for color.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg