The Best Potato Salad Ever
- The Best Potato Salad Ever
- Recipe
- Ingredients
- Instructions
Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.
Who doesn’t love a good potato salad? Filled with all sorts of creamy-tangy-potato-y-goodness with the freshest herbs and jammy eggs, this potato salad will knock your socks off. And it can even be made 2 days in advance!
Not a soft boiled egg fan? No worries. Hard boiled eggs will also work beautifully here.
And if you’re planning to bring this to a get-together or picnic, I highly recommend cooking the eggs a little longer, coarsely chopping and folding them right into the potato salad.
It will do absolute wonders.
Recipe
Yield: 8 servings
Prep: 4 hours
Cook: 15 minutes
Total: 4 hours
Ingredients
Instructions
1. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool.
2. In a large bowl, whisk together mayonnaise, sour cream, Dijon, lemon juice and lemon zest; season with salt and pepper, to taste. Stir in celery, capers, parsley, dill, green onions and potatoes until well combined. Cover and chill for at least 4 hours to 2 days.
3. Serve, topped with eggs.
