Creamy Potato Salad
This Potato Salad Extraordinaire isn’t just any potato salad—it’s a creamy, tangy, and flavor-packed masterpiece that will steal the show at any gathering! Whether you’re making it for BBQs, picnics, holidays, or just a cozy meal at home, this dish has the perfect balance of textures and flavors. With tender potatoes, a rich and creamy dressing, and a medley of fresh, crunchy ingredients, this is the best potato salad you’ll ever make!
INGREDIENTS:
For the Potatoes:
2 lbs Yukon Gold or Russet potatoes, peeled & cubed
1 teaspoon salt (for boiling water)
½ teaspoon black pepper
For the Creamy Dressing:
¾ cup mayonnaise
¼ cup sour cream or Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
½ teaspoon garlic powder
½ teaspoon paprika
Salt & pepper, to taste
Mix-Ins for Extra Flavor:
3 hard-boiled eggs, chopped
½ cup celery, finely diced
½ cup red onion, finely chopped
½ cup dill pickles, finely chopped (or sweet pickles if preferred)
¼ cup fresh parsley or dill, chopped
½ cup crispy bacon, crumbled (optional but amazing!)
For Garnish:
Extra paprika
Chopped green onions or chives
DIRECTIONS:
1. Cook the Potatoes:
Place cubed potatoes in a large pot of cold, salted water.
Bring to a gentle boil and cook for 10–12 minutes, or until fork-tender.
Drain and let them cool completely before mixing with the dressing.
2. Prepare the Dressing:
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper.
Taste and adjust seasoning if needed …
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