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Creamy Make-Ahead Potato Salad

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A creamy, tangy potato salad recipe that feeds 8, perfect for gatherings and can be made ahead for convenience and flavor melding.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 3 large eggs, hard-boiled and chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 small red onion, finely diced
  • 2 celery stalks, diced
  • 2 tablespoons fresh dill, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place peeled and chopped Yukon Gold potatoes in a large pot. Cover with cold water by about an inch and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender but still firm, about 12 to 15 minutes. Test with a fork.
  2. While potatoes cook, place eggs in a separate pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Drain and transfer to cold water to cool before peeling and chopping.
  3. Drain potatoes in a colander and let them cool slightly for about 10 minutes until warm but not hot.
  4. In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Taste and adjust seasoning if needed.
  5. Add warm potatoes, chopped eggs, red onion, celery, and fresh dill to the bowl with dressing. Gently fold everything together using a spatula, careful not to mash the potatoes.
  6. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Before serving, gently stir the salad and taste for seasoning. Add more salt, pepper, or a splash of vinegar if needed. Garnish with extra dill or paprika if desired.

Notes

Use Yukon Gold potatoes for best texture. Do not overboil potatoes to avoid mushy salad. Mixing dressing with warm potatoes helps flavors meld better. Refrigerate at least 4 hours or overnight for best taste. Substitute Greek yogurt for sour cream or vegan mayo for dairy-free version. Fresh dill is recommended but parsley or chives can be used. Avoid microwaving leftovers; let sit at room temperature or add a splash of milk to loosen before serving.

Nutrition

Keywords: potato salad, creamy potato salad, make-ahead salad, picnic recipe, barbecue side dish, easy potato salad

Find it online: https://lyrafeast.com/creamy-make-ahead-potato-salad-recipe-feeds-8-perfect-for-gatherings/