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Creamy potato salad with herbs, egg, celery, and red onion, topped with fresh dill.

Potato Salad Recipe

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 571 kcal

Ingredients
  

  • 3 pounds Yukon Gold potatoes cubed
  • 1 1/4 cups mayonnaise
  • 1/4 cup sour cream
  • 4 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 cup celery diced
  • 1/3 cup red onion diced
  • 1/4 cup dill or sweet pickles chopped (depending on your preference)
  • 4 hard-boiled eggs peeled and chopped
  • Salt to taste
  • Black pepper to taste
  • Paprika to taste
  • Chopped fresh herbs for garnish such as dill or parsley

Instructions
 

  • Place cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain and let cool.
    Diced raw potatoes in a clear glass bowl on a gray textured surface.
  • In a large bowl, combine mayonnaise, sour cream, mustard, and lemon juice. Mix well.
    Creamy homemade mayonnaise in a glass bowl with a spoon.
  • Add cooled potatoes, celery, onion, pickles, and eggs to the dressing. Gently mix until evenly coated. Season with salt, pepper, and paprika to taste.
    Creamy potato salad with chopped celery and red onion in a glass bowl on gray surface.
  • Sprinkle chopped herbs on top. Cover the salad and refrigerate for at least 2 hours before serving to allow flavors to meld.
    Creamy potato salad with fresh dill and chopped red onions, perfect for summer picnics and food gatherings.

Nutrition

Calories: 571kcalCarbohydrates: 42gProtein: 10gFat: 41gSaturated Fat: 8gSodium: 399mgFiber: 5g
Keyword Potato Salad Recipe
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