If you bring this to the next picnic or cookout, the hostess is going to be one happy lady. And she won’t be the only one! This One-Happy-Lady Potato Salad is creamy and tangy, with plenty of fluffy potatoes and hearty eggs. Garden fresh veggies add crunch and refreshment, lifting up the richness of the salad to new heights. Make yourself and your friends happier with One-Happy-Lady Potato Salad!

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  • 1 clove garlic, peeled
  • 3 pounds small red potatoes, quartered
  • 2 tablespoons cider vinegar, divided
  • 1 1/2 teaspoons salt, divided
  • 6 hard-boiled large eggs, divided
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon paprika, optional, plus more, to taste, for garnish
  • 1/4 teaspoon pepper
  • 1 medium sweet onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 tablespoons fresh parsley, minced
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Step 1 –Skewer the garlic with a toothpick; this will help make it easier to find after cooking.

Step 2 –Place the potatoes, 1 tablespoon of the vinegar, 1 teaspoon of the salt, and the garlic in a Dutch oven.

Step 3 –Add enough water to cover the potatoes.

Step 4 –Bring the potatoes to a boil.

Step 5 –Reduce the heat and allow the potatoes to simmer until tender, about 10-12 minutes.

Step 6 –Drain the potatoes and reserve the garlic.

Step 7 –Remove the toothpick and crush the garlic.

Step 8 –Chop 5 of the eggs.

Step 9 –Whisk the mayonnaise, the sour cream, the mustard, the paprika, the pepper, the crushed garlic, the remaining vinegar, and the remaining salt together in a large bowl.

Step 10 –Stir the potatoes, the chopped eggs, the onion, and the celery into the mayo mixture.

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Step 11 –Refrigerate the potato salad until cold, about 4 hours.

Step 12 –Slice the remaining egg just before serving.

Step 13 –Top the salad with the egg slices, the parsley, and the extra paprika.

Step 14 –Serve.