Samantha Nicole Some people prefer their potato salad a little mustardy, while others enjoy the cool creaminess that mayo-based salad provides. Creamy Potato Salad is for those in the latter camp. It not only includes mayo to give it a silky texture, but sour cream and milk as well for extra creaminess and tang. This Creamy Potato Salad tastes fabulous with burgers, grilled chicken, and hot dogs.
Ingredients
- 3 pounds russet potatoes, peeled and rinsed, diced into 1-inch chunks
- 2/3 cup light mayonnaise
- 2/3 cup sour cream
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon celery seed
- 1/4 cup milk, plus more, to taste
- 4 eggs, hard-boiled, peeled, and diced
- 3/4 cup red onion, finely chopped, rinsed under cool water, and drained
- 1 cup celery, chopped
- 2/3 cup baby dill pickles, chopped
- 1 tablespoon fresh parsley, optional, chopped
Directions
Step 1 –Add the potatoes to a large pot of salted, boiling water.
Step 2 –Reduce the heat to medium-low and allow the potatoes to simmer, covered, until tender, about 10-15 minutes.
Step 3 –Drain the potatoes and transfer them to a bowl.
Step 4 –Combine the mayonnaise, the sour cream, the apple cider vinegar, the mustard, the salt, the pepper, the celery seed, and 3 tablespoons of the milk in a mixing bowl.
Step 5 –Add the eggs, the red onion, the celery, the dill pickles, and the dressing to the bowl with the potatoes.
Step 6 –Stir until well coated.
Step 7 –Thin the dressing with the addition of the extra milk, if needed.
Step 8 –Chill the salad for at least 30 minutes.
Step 9 –Garnish with the parsley and serve.
