Description
This Creamy Potato Salad Recipe is a classic side dish made with tender Yukon Gold potatoes, creamy mayo-sour cream dressing, and a punch of flavor from Dijon mustard and apple cider vinegar. Perfect for BBQs, picnics, potlucks, or any family gathering!
Ingredients
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6 medium Yukon Gold or red potatoes, peeled and cubed
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1/2 cup red onion, diced
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1/2 cup celery, chopped (optional)
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1/4 cup dill pickles or capers (optional)
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1/2 cup mayonnaise
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1/4 cup sour cream or Greek yogurt
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1 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1 tsp salt
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1/2 tsp black pepper
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2 tbsp chopped fresh parsley or dill
Instructions
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Cook the Potatoes:
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Place the cubed potatoes in a large pot and cover with water.
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Bring to a boil and cook for 10–12 minutes, or until tender when pierced with a fork.
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Drain and let cool slightly.
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Prepare the Dressing:
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In a bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, salt, and pepper.
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Combine Ingredients:
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In a large mixing bowl, add the cooled potatoes, red onion, celery, and pickles or capers (if using).
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Pour the dressing over and toss gently to combine.
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Chill and Serve:
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Cover and refrigerate for at least 1 hour before serving to let flavors meld.
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Garnish with chopped parsley or dill before serving.
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Notes
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For extra flavor, add hard-boiled eggs, crumbled bacon, or a pinch of paprika.
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Best served cold and can be made a day in advance.
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Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American