The Best Creamy Potato Salad

Name: The Best Creamy Potato Salad
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Ingredients: 8 medium red potatoes, cubed; 4 to 5 hard-boiled large eggs, chopped; 1-1/2 cups mayonnaise; 2/3 cup sour cream; 3 tablespoons sugar; 3 tablespoons red wine vinegar; 2 tablespoons finely chopped onion; 2 teaspoons prepared mustard; 1 teaspoon celery seed; Salt and pepper to taste; Snipped fresh dill, optional

Total Time Prep: 25 min. + chilling

Yield 8 servings

Test Kitchen Approved

Mayonnaise and sour cream are a superstar combination in this delicious creamy potato salad recipe. After boiling the cut potatoes, it's as simple as whipping a few ingredients in a bowl to make a delicious dressing for the potatoes and eggs.

Ingredients

8 medium red potatoes, cubed
4 to 5 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons red wine vinegar
2 tablespoons finely chopped onion
2 teaspoons prepared mustard
1 teaspoon celery seed
Salt and pepper to taste
Snipped fresh dill, optional

Directions

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, 15-20 minutes. Drain and cool.
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.

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

Recipe Creator