Creamy Potato Salad
Classic American side dish with a tangy, creamy dressing
Ingredients
Instructions
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Cook the potatoesPlace potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 10-15 minutes. Be careful not to overcook. Drain potatoes in a colander and let cool for 10 minutes.
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Prepare the dressingWhile potatoes are cooling, in a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, and sour cream until smooth. Add the celery seed, black pepper, and paprika, stirring to combine thoroughly.
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Combine ingredientsAdd the cooled potatoes to the dressing along with the chopped eggs, red onion, celery, pickle relish, and fresh dill. Gently fold everything together with a rubber spatula, being careful not to mash the potatoes.
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Adjust seasoningTaste the potato salad and adjust seasoning with additional salt, pepper, or vinegar if needed. The flavors should be balanced with a good blend of creaminess, tanginess, and savory notes.
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Chill and serveCover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld. Just before serving, gently stir the salad again, sprinkle with a little paprika for garnish, and add extra fresh dill if desired.
Nutritional Information
320
Calories
per serving
7
Protein
g per serving
28
Carbohydrates
g per serving
21
Total Fat
g per serving
4
Saturated Fat
g per serving
3
Fiber
g per serving
8
Sugar
g per serving
580
Sodium
mg per serving
15
Vitamin C
% daily value
8
Iron
% daily value
Creamy Potato Salad is Also Known As
American Potato Salad, Southern Potato Salad, Picnic Potato Salad or Deli-Style Potato Salad
