Creamy Potato Salad Recipe
User Reviews
4.9
Creamy Potato Salad Recipe
Description
The Creamy Potato Salad Recipe utilizes tender, diced russet potatoes combined with fresh, crunchy vegetables like cucumber, radishes, and celery. Hard-boiled eggs add a soft, rich element while chives contribute a mild onion flavor. The dressing, made from mayonnaise, sour cream, and yellow mustard, binds the components together, providing a creamy coating with a hint of tang. Boiling the potatoes unpeeled helps preserve their structure, preventing them from falling apart when mixed.
This potato salad pairs well with grilled meats or can be served as a standalone side for casual meals. Its texture is a balance between soft potatoes and crisp fresh vegetables. Seasoning is adjustable with salt and black pepper to taste, and additional chives sprinkled on top brighten the presentation.
Ingredients
Creamy Potato Salad Ingredients:
- 4-5 russet potato 3 cups cooked and diced
- 1/2 English cucumber 1/2 cup diced
- 1 bunch radish thinly sliced
- 2 celery 1/2 cup) finely diced, stalks
- 4 egg diced, hard boiled
- 3 Tbsp chives finely chopped, or green onions
- 1/4 tsp black pepper or to taste
Potato Salad Dressing Ingredients*:
- 1/2 cup mayonnaise
- 2 Tbsp sour cream
- 2 tsp yellow mustard
- 1/2 tsp salt plus more to taste
Instructions
- Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook - potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
- Stir together dressing ingredients and refrigerate until ready to use.
- Combine all prepared ingredients in a large mixing bowl: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs and chopped green onions. Toss gently to combine. Add all of the dressing, or add to taste. Season with more salt and pepper to taste and serve (I added an extra 1/4 tsp salt and 1/4 tsp pepper). Garnish with more chives and freshly cracked black pepper to pretty it up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8as a side dish
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbs | 20g | |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 100mg | 33% |
| Sodium | 290mg | 12% |
| Potassium | 517mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 34mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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