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
Step 1
Place un-peeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 Tbsp of salt and continue cooking at a medium boil for about 25 minutes or until easily pierced with a fork. Do not overcook - potatoes should not be falling apart when pierced. Remove from water and set aside to cool completely to room temp then peel and dice just before adding to the salad. Potatoes can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
Step 2
Stir together dressing ingredients and refrigerate until ready to use.
Step 3
Combine all prepared ingredients in a large mixing bowl: diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs and chopped green onions. Toss gently to combine. Add all of the dressing, or add to taste. Season with more salt and pepper to taste and serve (I added an extra 1/4 tsp salt and 1/4 tsp pepper). Garnish with more chives and freshly cracked black pepper to pretty it up.
Step 4
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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.
