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5.0 from 18 votes

The Best Potato Salad Ever

Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.

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

Ingredients

  • 2 pounds baby red potatoes quartered
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 1 ½ tablespoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • Kosher salt and freshly ground black pepper to taste
  • 2 celery ribs diced
  • 3 tablespoons capers chopped
  • 3 tablespoons finely chopped fresh parsley leaves
  • 3 tablespoons finely chopped fresh dill
  • 2 green onions thinly sliced
  • 4 soft boiled eggs quartered

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.