The Best Potato Salad Ever
User Reviews
5
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Prep Time
4 hrs 25 mins
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Cook Time
15 mins
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Total Time
4 hrs 40 mins
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Servings
8 servings
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Cuisine
American, International
The Best Potato Salad Ever
Description
The Best Potato Salad Ever combines quartered red potatoes cooked until just tender with a dressing of mayonnaise, sour cream, and Dijon mustard accented by lemon juice and zest for freshness. The salad incorporates diced celery and capers for crunch and a slight tang, while finely chopped parsley, dill, and green onions add herbal brightness. Soft-boiled eggs quartered on top provide richness and visual appeal. The potatoes are boiled in salted water, then cooled before mixing to maintain texture. Chilling the salad for at least four hours allows the flavors to meld thoroughly. This potato salad delivers a creamy yet fresh salad with varied textures from the crisp vegetables to the tender potatoes and eggs, making it suitable as a side for barbecues or picnic meals.
Ingredients
- 2 pounds red potatoes quartered, baby
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 2 teaspoons lemon zest
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 celery diced, ribs
- 3 tablespoons capers chopped
- 3 tablespoons parsley leaves fresh, finely chopped
- 3 tablespoons dill finely chopped, fresh
- 2 green onions thinly sliced
- egg quartered, 4, soft boiled
Instructions
- Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon, lemon juice and lemon zest; season with salt and pepper, to taste. Stir in celery, capers, parsley, dill, green onions and potatoes until well combined. Cover and chill for at least 4 hours to 2 days.
- Serve, topped with eggs.
User Reviews
Overall Rating
5
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