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Try this recipe and you have found your new favorite salad recipe. Making potato salad that is not drowning in mayonnaise but perfectly balanced and so tasty you want to eat it every week? You have just found the perfect potato salad. So, are you ready to learn how you can make it at home? Let’s get started!
Potato Salad Ingredients
You need quite a grocery list when you want to make this creamy salad recipe but it is worth it. So, get the following ingredients from your supermarket:
- Potatoes – use a starchy potato like a russet or Yukon gold
- Egg – a large egg
- Mayonnaise
- Sour cream
- Pickle – finely diced
- Onion – a small onion finely diced
- Parsley – finely chopped
- Apple cider vinegar
- Mustard
- Salt and pepper – add to taste
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Potato Salad
- To make this salad start with bringing water to a boil and let an egg cook for 7 minutes. While the egg is boiling peel the potatoes.
- Wash the potatoes and dice them into small cubes. Put in a large pot with water and bring to a boil. Let the potatoes boil for 5 minutes.
- Drain the potatoes and let them cool.
- Drain the egg and put it immediately in ice-cold water so you can easily peel the egg. Dice the egg into small pieces.
- Repeat for the pickle and red onion as well.
- Put the diced egg, pickle, and onion in the bowl. Add the cooled potatoes as well and stir the ingredients thoroughly.
- Now take a separate mixing bowl and add the mayonnaise, sour cream, vinegar, mustard, and parsley. Whisk together and season with salt and pepper to taste.
- Pour on top of the potato mix and stir to coat all the potatoes with the cream. Garnish with some paprika powder.
- Store in the fridge for at least 30 minutes before serving.
Creamy Potato Salad Recipe
Potato salad is one of those recipes you can eat any time but is especially perfect for your Memorial Day party or summer barbecue.
It is the perfect recipe to make ahead and chill in the fridge. The taste gets even better when you make it one day in advance.
This recipe is not mayonnaise-based but a balanced combination of light mayonnaise, sour cream, and apple cider vinegar.
You will love this recipe with a thick slice of bread or on toast. Try it, you will love it. Promise!
How Long Can You Keep Potato Salad
You can store your potato salad in the fridge. Keep it in the fridge in a plastic container or cover the bowl with cling film.
You can keep it in the fridge for at least 3 days.
More Salad Recipes
If you love salad recipes then you are in the right place because we have a lot of salad recipes. Take a look at these salads:
- Low-carb tuna salad – a great low-carb creamy tuna salad. Eat with lettuce and you have a great lunch recipe
- Easy egg salad – a delicious salad that is great to serve at your next party with toast or crackers
- Salmon salad – take a thick slice of no-knead bread and a thick layer of this salad is the best lunch
- Shrimp salad – another tasty creamy salad to serve as a snack
- Caesar salad – made with a tortilla bowl that you can eat as well
- Summer salad – fresh, tasty salad with lots of lettuce and vegetables
I hope you love this recipe as much as I do. Have fun making this easy potato salad!
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Potato Salad
Looking for a tasty potato salad? Take a look at this recipe. It is creamy with mayonnaise and sour cream and great as a side dish or lunch.
Ingredients
- 5 small potatoes, diced
- 1 egg hard boiled, peeled and chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 small pickle, finely chopped
- ½ red onion, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 teaspoon apple cider vinegar
- 1 teaspoon mustard
- Salt and pepper to taste
Instructions
- Boil the potatoes for 5 minutes and drain. Set aside and let it cool
- In the meanwhile boil an egg. Drain and put the egg in cold water. Peel and chop the egg
- Take a bowl and add the chopped egg, pickle, and red onion. Stir to combine then add the potato
- Now take a separate mixing bowl and add the mayonnaise, sour cream, vinegar, mustard, and parsley. Whisk together and season with salt and pepper to taste
- Pour on the potatoes and stir to coat all the potatoes with the mayonnaise mixture
- Garnish with some paprika and store in the fridge before serving
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Nutrition facts
Calories: 215; Fat: 5.3g; Carbs: 37g; Protein: 5.6g;
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