Creamy Potato Salad
This creamy potato salad is a flavorful side dish loaded with potatoes, eggs, and plenty of flavor.
Servings: 4
Calories: 750kcal
Ingredients
- 6 red potatoes, peeled and chopped
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- ½ cup sour cream
- ⅓ cup diced onion
- ⅓ cup dill pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon granulated garlic powder
- ½ teaspoon dill weed
Instructions
- In a large saucepan over medium-high heat, bring the potatoes to a boil and cook until tender but still firm, around 13 minutes. Drain and place them in a large mixing bowl; add the chopped cooked eggs.
- Combine the following ingredients in a bowl: mayonnaise, sour cream, onion, relish, mustard, milk, salt, pepper, garlic powder, and dill weed; mix well.
- Pour the dressing over the potatoes and eggs. Gently mix to combine well. Store in the refrigerator. Best eaten if it’s left to cool in the fridge for a few hours before serving.
Notes
- If possible, make the potato salad a day before you plan on serving it. This will allow the flavors to have time to blend together.
- Make sure you do not overcook the potatoes, or they will become mushy and not hold up. Also, make sure not to undercook the potatoes, or they will be hard when you bite. Just boil until the fork slips into the potatoes but doesn’t tear all the way through.
- If the potato salad becomes dry after storing it in the refrigerator, you can add some milk to make it creamier. Start with a tablespoon at a time, stir, and then repeat if necessary to the desired consistency.
Nutrition
Calories: 750kcal | Carbohydrates: 60g | Protein: 13g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 181mg | Sodium: 1315mg | Potassium: 1603mg | Fiber: 6g | Sugar: 7g | Vitamin A: 478IU | Vitamin C: 29mg | Calcium: 97mg | Iron: 3mg