If you know me, you know I love a good potato. I could eat them everyday! Boiled, mashed, roasted or fried - anything goes! But, fries and potato salad are my jam! So, if you’re craving a delicious potato salad, then you’ll have to give my Creamy Potato Salad recipe a go! Your summer party or BBQ wouldn’t be complete without it!
Potato salads are typically made using starchy Russet or fluffy Yukon Gold potatoes. But, I like to change things up and use baby potatoes in my potato salad. These little gems have a thin skin (and don’t require peeling), are creamy yet fluffy and cook in no time at all. The potatoes are cooked to perfection, or until fork tender, cooled and then combined with crunchy celery, fragrant red onion, aromatic scallions, tangy dill pickles and hard boiled eggs to form the base of this salad. The vegetables are then coated in a rich and creamy dressing, that is chock-full of big and bold flavours. All the ingredients combine to create the most satisfying and craveable bite!
Enjoy this salad for lunch, dinner or as a snack! It couldn’t be easier to make, requires a handful (or two) of simple ingredients and comes together in just 30 minutes! This potato salad is the perfect make ahead dish and like a fine wine, it gets better with age! So, let me show you how it’s done. Grab a spoon and come and cook with me!
If Creamy Potato Salad isn’t your thing, don’t you worry! I’ve got a solution for you - my Loaded Potato Salad recipe! Like the creamy variety, it’s definitely a crowd pleaser!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 8 - 10
Ingredients:
3 lbs baby potatoes, rinsed
1/2 Tbsp kosher salt
3 celery stalks, halved and thinly sliced
1/2 red onion, peeled and finely chopped
4 scallions, thinly sliced
4 hard boiled eggs, peeled and diced (See Notes below)
1/3 cup finely chopped dill pickles (approx. 1 medium pickle)
3/4 cup mayonnaise
1/4 cup sour cream
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1/2 Tbsp whole grain mustard
2 Tbsp fresh dill fronds, finely chopped
1/2 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp sweet paprika
1/4 tsp freshly ground pepper
Additional sweet paprika and dill fronds, as garnish
Instructions:
To a large stockpot, add the potatoes and salt and cover with water. Cook the potatoes over high heat for 25 minutes or until fork tender. Once cooked, drain the potatoes and set them aside to cool. Once cool, cut them in half.
To a large bowl, add the mayonnaise, sour cream, vinegar, Dijon and whole grain mustards, dill, salt, garlic powder, paprika and pepper and whisk until fully incorporated. Then, toss in the potatoes, celery, onions, scallions, hard boiled eggs and pickles. Using a large spoon or spatula, gently fold in all the ingredients until combined.
Transfer the bowl to the refrigerator for at least 1 hour to allow the flavours to meld. Garnish with a dusting of sweet paprika and dill fronds and serve and enjoy!
Notes:
How to Make Hard Boiled Eggs: Carefully add the eggs to a small pot and cover them with water. Bring the water to a boil over high heat and once boiling, set the timer for 8 minutes. Then, transfer the eggs to an ice bath and let them stand for 10 minutes. This will shock the eggs, making them easier to peel. The result - perfectly cooked hard boiled eggs, with pale yellow yolks. If you love hard boiled eggs, then you’ll have to give my Egg Sandwich recipe a go!
