Creamy, tangy, a little crunchy, and perfectly seasoned. This is not a bland picnic potato salad. This one has personality.
Ingredients
For the potatoes
2.5 kg potatoes (Yukon Gold or red potatoes work best)
1½ tablespoons salt (for boiling water)
For the creamy dressing
1½ cups mayonnaise
½ cup sour cream
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar or pickle juice
1 tablespoon sugar (optional, balances the tang)
1 teaspoon salt (or to taste)
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
For mix-ins
1½ cups celery, finely chopped
1 small red onion, very finely diced
1 cup dill pickles or sweet pickles, chopped
4–5 hard-boiled eggs, chopped
½ cup fresh parsley or dill, chopped
Optional upgrades (highly recommended)
6 slices bacon, cooked and crumbled
½ cup shredded cheddar cheese
2 tablespoons green onions or chives
Instructions
- Wash and peel the potatoes (or leave skins on for texture). Cut into medium, even chunks.
- Place potatoes in a large pot and cover with cold water. Add salt. Bring to a boil, then simmer 12–15 minutes until fork-tender but not falling apart.
- Drain well and let the potatoes cool slightly. Warm potatoes absorb flavor better than cold ones.
- In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar (or pickle juice), sugar, salt, pepper, paprika, garlic powder, and onion powder until smooth.
- Add the warm potatoes to the dressing and gently fold to coat without mashing.
- Fold in celery, red onion, pickles, eggs, and fresh herbs.
- Taste and adjust seasoning. Add more salt, pickle juice, or mustard if needed.
- If using bacon, cheese, or green onions, fold them in last.
- Cover and refrigerate at least 1 hour (overnight is even better).
Why This Potato Salad Is So Good
The warm potatoes soak up the dressing
Mayo + sour cream = extra creamy, not heavy
Pickles and vinegar give the perfect tang
Eggs add richness
Celery and onion add crunch
Bacon and cheese take it over the top
Serving Tips
Serve chilled but not ice-cold
Perfect with grilled chicken, burgers, or BBQ
Even better the next day