Description
A festive potato salad featuring red, white, and blue potatoes with a creamy dressing.
Ingredients
Scale
- 2 pounds small red, white, and blue potatoes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 2 hard-boiled eggs, chopped
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Wash the potatoes and cut them into bite-sized pieces.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring the water to a boil and cook the potatoes until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and white vinegar.
- Add the cooled potatoes, chopped red onion, celery, and chopped hard-boiled eggs to the bowl.
- Gently stir to combine all ingredients and coat with the dressing.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish with fresh parsley before serving, if desired.
Notes
- You can substitute Greek yogurt for sour cream for a lighter dressing.
- Feel free to add other vegetables like bell peppers or cucumbers.
- For extra flavor, add some crumbled bacon or cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup