Creamy Potato Salad Recipe - Lecitronoc

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Introduction elevate your picnic or barbecue with this creamy potato salad recipe rich and flavorful this classic dish is sure to be a crowdpleaser at any gathering

Choose the right select firm waxy potatoes like yukon gold or red potatoes for the best texture in your salad these types hold their shape well after cooking

Cook the potatoes place the potatoes in a large pot and cover with cold water add a pinch of salt and bring to a boil cook until the potatoes are tender but not mushy about 1520 minutes drain and let cool

Prepare the dressing in a large bowl whisk together the mayonnaise sour cream dijon mustard and apple cider vinegar season with salt and pepper to taste

Chop the vegetables finely chop the red onion celery and fresh dill add them to the bowl with the dressing stirring to combine

Mix in the potatoes once the potatoes are cool enough to handle chop them into bitesized pieces gently fold the potatoes into the dressing mixture until well coated

Add optional for extra richness and flavor fold in chopped hardboiled eggs adjust seasoning with additional salt and pepper if needed

Chill before serving cover the potato salad and refrigerate for at least 1 hour before serving this allows the flavors to meld and the salad to become perfectly creamy

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