Easy Creamy Potato Salad

Light and fluffy potatoes form the basis of this creamy Potato Salad that perfectly balances its ingredients to be the talk of any pot luck or picnic.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 252kcal

Author FoodFaithFitness

Ingredients

2 lb. small yellow red, or white potatoes
1 tbsp apple cider vinegar
1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp yellow mustard
1/2 medium red onion finely chopped
3 celery stalks finely chopped
1 medium dill pickle finely chopped
2 hard-boiled eggs peeled and chopped (optional)
1/4 cup chopped fresh herbs parsley, dill, chives, tarragon, or cilantro
salt and fresh ground black pepper (to taste)

Instructions

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes. Drain and let cool slightly.
While still warm, cut the potatoes into bite-sized pieces and place in a large bowl. Sprinkle with vinegar and a pinch of salt.
In a separate bowl, mix together sour cream, mayonnaise, and mustard. Add this dressing to the potatoes and gently mix.
Add the chopped red onion, celery, dill pickle, and optional hard-boiled eggs to the bowl with potatoes. Stir to combine.
Fold in the fresh herbs, and season with salt and pepper to taste. For best flavor, let the potato salad chill in the refrigerator for at least 30 minutes before serving.
DEVOUR!

Nutrition