Classic Potato Salad
A creamy, flavorful potato salad with eggs, herbs, and a touch of tang — a timeless favorite for any occasion.
Equipment
- Large Pot
- Mixing Bowl
- Knife
Ingredients
Salad Base
- 2 lbs potatoes peeled and cut into bite-sized chunks
- 3 large eggs hard-boiled and chopped
- 1/2 cup red onion thinly sliced
- 2 tbsp fresh parsley chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 tsp salt to taste
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 10–12 minutes. Drain and let cool slightly.
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, salt, and pepper to make the dressing.
- In a large bowl, combine the cooked potatoes, chopped eggs, red onion, and parsley.
- Pour the dressing over the potato mixture and toss gently until evenly coated.
- Refrigerate for at least 10 minutes before serving to allow the flavors to blend. Garnish with extra parsley or sliced eggs if desired.
Notes
For a lighter version, use Greek yogurt instead of sour cream. Add celery or pickles for extra crunch and flavor.
Nutrition
Calories: 260kcalCarbohydrates: 28gProtein: 6gFat: 12gSaturated Fat: 3gCholesterol: 115mgSodium: 230mgPotassium: 630mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 10mgCalcium: 30mgIron: 1.3mg
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