Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup yellow mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Step 1: Cook the potatoes in a large pot of boiling salted water until tender, about 15-20 minutes. Drain well and let cool slightly.
- Step 2: In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, salt, pepper, and paprika.
- Step 3: Add the cooled potatoes, celery, red onion, and chopped hard-boiled eggs to the bowl with the mayonnaise mixture.
- Step 4: Gently toss to combine, ensuring all the potatoes are coated in the creamy dressing.
- Step 5: Refrigerate for at least 2 hours to allow the flavors to meld. This is best served chilled.
- Step 6: Taste and adjust seasonings as needed before serving. You may wish to add more salt, pepper, or mustard to your preference.
Notes
- For best flavor, store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave, stirring occasionally, to avoid scorching the creamy dressing; low and slow is key!
- Serve this decadent potato salad alongside grilled steaks or juicy burgers for a truly satisfying steakhouse meal.
- To prevent your potatoes from becoming gummy, ensure they are completely cooled before adding them to the creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American