Welcome to your new favorite potato salad recipe! This classic creamy potato salad is incredibly easy to make, packed with flavor, and perfect for potlucks, BBQs, or a simple weeknight side. Get ready for rave reviews!
Prep time: 15 minutes Cook time: 20 minutes Servings: 6-8
Shop Key Ingredients
- Dijon Mustard
- White Vinegar
- Smoked Paprika
- Celery Seeds
Full Recipe Ingredients
- 2 lbs Yukon Gold or red potatoes, scrubbed and cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped (optional)
- 2 tablespoons fresh dill, chopped, plus more for garnish
- 1 teaspoon celery seeds
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil, then reduce heat and simmer until fork-tender, about 10-15 minutes.
- While the potatoes are cooking, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white vinegar, chopped celery, red onion, dill, celery seeds, and smoked paprika. Season with salt and pepper.
- Drain the cooked potatoes thoroughly and let them cool for a few minutes (they should still be warm but not hot). Add the warm potatoes to the bowl with the dressing.
- Gently fold the potatoes into the dressing until they are evenly coated. If using, fold in the chopped hard-boiled eggs. Taste and adjust seasonings as needed.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for several hours or overnight.
