Ingredients
- 4 large potatoes, peeled and diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 hard-boiled eggs, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Place the peeled and diced potatoes in a pot of salted water and boil for 10–12 minutes until tender but not mushy. Drain and let them cool completely.
- In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, white vinegar, sugar, garlic powder, salt, and pepper until smooth.
- Add the cooled potatoes, chopped hard-boiled eggs, red onion, and celery to the bowl. Stir gently to combine and coat evenly with the dressing.
- Garnish with chopped parsley and refrigerate for at least 1 hour before serving.
Notes
- Chill the salad for at least an hour to let flavors meld.
- Use Yukon Gold or red potatoes for best texture and shape retention.
- Add pickles, green onions, or paprika for extra flavor.
- Store in the fridge for up to 3 days; stir gently before serving again.
- If the salad thickens after chilling, mix in a spoonful of mayo or sour cream to refresh.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
