Description
A creamy and tangy potato salad perfect for summer gatherings, barbecues, and picnics.
Ingredients
Scale
- 2 pounds red potatoes
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup celery, finely chopped
- ½ cup red onion, finely chopped
- ¼ cup fresh herbs (parsley, dill, or chives)
- Optional: 1 cup crispy bacon, crumbled
Instructions
- Boil the potatoes by washing them and cutting them into uniform chunks. Place in a pot, cover with cold salted water, and bring to a boil. Simmer for about 10-15 minutes until fork-tender.
- Drain and cool the potatoes for 15-20 minutes in a bowl.
- In another bowl, whisk the mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper until smooth.
- Fold the cooled potatoes into the dressing mixture, then add celery, red onion, and fresh herbs. Mix gently.
- Chill the salad in the refrigerator for at least 1 hour to let flavors blend.
- Before serving, stir gently, adjust seasoning, and garnish with fresh herbs.
Notes
Serve chilled for the best flavor and texture. Feel free to customize with additional ingredients like bacon or veggies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: potato salad, side dish, summer recipes, barbecue, picnic