Ingredients
- 2 lbs potatoes (Yukon Gold or red potatoes work great)
- 3 large eggs, boiled and chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream (optional for extra creaminess)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles or relish (optional for tang)
- 2 tbsp fresh parsley or dill, chopped
- Salt and black pepper, to taste
- Paprika, for garnish
Instructions
- Boil the potatoes:
- Wash and chop potatoes into bite-sized chunks.
- Place in a pot of salted water, bring to a boil, and cook until fork-tender (about 10-12 minutes). Drain and let cool.
- Prepare the eggs:
- Boil eggs for 10 minutes, cool in ice water, then peel and chop.
- Make the dressing:
- In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, salt, and pepper until smooth.
- Assemble the salad:
- In a large bowl, combine cooled potatoes, eggs, celery, onion, pickles, and herbs. Pour in the dressing and toss gently to coat.
- Chill:
- Refrigerate for at least 1 hour to let the flavors meld.
- Serve:
- Garnish with a sprinkle of paprika and fresh herbs before serving.
Would you like to make it more tangy, creamy, or maybe add bacon or a twist of spice? I can tweak it to fit your style! 🥔✨