The Best Creamy Potato Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 8 servings.
My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a creamy potato salad recipe that comes close. The dressing also works well for making deviled eggs. —Jill Steiner, Hancock, Minnesota
Ingredients
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8 medium red potatoes, cubed
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4 to 5 hard-boiled large eggs, chopped
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1-1/2 cups mayonnaise
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2/3 cup sour cream
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3 tablespoons sugar
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3 tablespoons red wine vinegar
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2 tablespoons finely chopped onion
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2 teaspoons prepared mustard
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1 teaspoon celery seed
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Salt and pepper to taste
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Snipped fresh dill, optional
Directions
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1.
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, 15-20 minutes. Drain and cool.
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2.
Transfer to a large bowl; add eggs. In a small bowl, whisk next 8 ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate 6 hours or overnight. If desired, garnish with fresh dill.
Nutrition Facts
3/4 cup: 451 calories, 37g fat (8g saturated fat), 122mg cholesterol, 269mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 6g protein.
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