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The Best Potato Salad Ever
5 from 18 votes

The Best Potato Salad Ever

This potato salad blends tender quartered red potatoes with a creamy dressing made from mayonnaise, sour cream, and Dijon mustard, brightened by lemon juice and zest. The mix includes crunchy celery, briny capers, fresh herbs like parsley and dill, and green onions, topped with soft-boiled eggs. It's chilled to meld flavors and create a cool, fresh side dish with balanced textures.

Prep Time
4 hrs 25 mins
Cook Time
15 mins
Total Time
4 hrs 40 mins
Servings: 8 servings
Course: Side Dish, Salad
Cuisine: American, International

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Serve, topped with eggs.