Home RECIPES The Greatest Potato Salad Ever

The Greatest Potato Salad Ever

63
0
The Best Potato Salad Ever
The Best Potato Salad Ever

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.

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

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.

Who doesn’t love a good potato salad? This potato salad will knock your socks off and is filled with all sorts of creamy-tangy-potato-y-goodness with the freshest herbs and jammy eggs. And it can even be made 2 days in advance!

Not a soft-boiled egg fan? No worries. Hard-boiled eggs will also work beautifully here.

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.

And if you’re planning to bring this to a get-together or picnic, I highly recommend cooking the eggs a little longer, coarsely chopping and folding them right into the potato salad.

It will do absolute wonders.

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.

The Best Potato Salad Ever

Yield: 8 servings

prep time: 4 hours 25 minutes

cook time: 15 minutes

total time: 4 hours 40 minutes

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

5.00 stars (2 ratings)
Print Recipe
salad
The Best Potato Salad Ever

4 hours 25 minutes15 minutes

Chungah Rhee

Ingredients:

  • 2 pounds baby red potatoes, quartered
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 1/2 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

Directions:

  • 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.
  • Mix 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.

Did you Make This Recipe?

Previous articleNew trailer and info on “The Last of Us” TV series from HBO
Next articleOne Pot Hen Stew

LEAVE A REPLY

Please enter your comment!
Please enter your name here