Creamy potato salads are a classic when it comes to backyard cookouts. You'll want to put this one on repeat throughout the season.
Ingreadient
- 3 lb. Yukon Gold potatoes, peeled and cut into 1-in. pieces
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- 1 Tbsp. dijon mustard
- 2 tsp. apple cider vinegar
- 1 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/2 c. chopped celery
- 1/4 c. chopped green onion, plus more for sprinkling
- 1/4 c. sweet pickle relish
- 4 hard-boiled eggs, peeled and chopped
- Paprika, for garnish
Direction
- Place the potatoes in a large pot and cover with water by 1 inch. Bring the water to a boil and cook until the potatoes are fork tender, 12 to 15 minutes. Drain the potatoes, spread them onto a sheet tray or plate, and let them cool.
- In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, salt, and pepper. Fold in the potatoes, celery, green onion, relish, and eggs until well combined. Cover and refrigerate for at least 30 minutes. Sprinkle with paprika and more green onion before serving, if you like.
