Creamy Potato Salad Recipe
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
4.94 out of 5 stars
(81)
Ingredients
8 servings
- 4-5 russet potatoes, 3 cups cooked and diced
- 1/2 English Cucumber, 1/2 cup diced
- 1 bunch radishes, thinly sliced
- 2 celery stalks, (1/2 cup) finely diced
- 4 hard boiled eggs, diced
- 3 Tbsp chives or green onions, finely chopped
- 1/4 tsp Black Pepper, or to taste
- 1/2 cup real mayonnaise
- 2 Tbsp sour cream
- 2 tsp yellow mustard
- 1/2 tsp salt, plus more to taste
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Preparation
Chef’s notes
Adding sour cream to the mayo makes it lighter and so creamy. Don’t be afraid of adding mustard. It is not potent in this recipe at all, but makes the salad next-level delicious.
The Vidalia Chop Wizard makes it quick and easy to uniformly dice boiled potatoes and eggs.
Once this salad is mixed with dressing and salt, it is best enjoyed right away or refrigerated up to 6 hours. You can prep your other ingredients ahead of time and stir in the dressing just before serving.