The Best Potato Salad Ever
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.
The Best Potato Salad Ever
Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.
Ingredients
- 2 pounds baby red potatoes, quartered
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper, to taste
- 2 celery ribs, diced
- 3 tablespoons capers, chopped
- 3 tablespoons finely chopped fresh parsley leaves
- 3 tablespoons finely chopped fresh dill
- 2 green onions, thinly sliced
- 4 soft boiled eggs, quartered
Instructions
- 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.
- 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.
- Serve, topped with eggs.
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Love me some capers, lemon, dill = Devine! This is a keeper. Yummm
Delicious. Creamy. Make ahead. Easy to assemble and transport. Traditional and trendy. Perfect for the fourth.
You are my “go to” for recipes. Introduced by your crab cakes and just kept going back for other recipes. I’ve never been disappointed.
Will try this. I always put capers in my pasta salads. Definitely a great addition. Looking forward to adding to potato salad.
Love potato salad! Thank you!
I’ve made this twice, each time increasing the quantities; and both times I thought I’d die of old age before I had enough lemon zest. Unless you have a hired sous chef to zest your lemons, count on spending a bit more time on this. That being said, it is indeed damn delicious.
I also can’t stand capers and prefer to leave out the celery. May add some garlic. It was very very good, thank u.
WONDERING IF I OMITTED THE CAPERS WOULD IT REALLY CHANGE THE TASTE ,NEVER TASTED CAPERS AND I DON’T REALLY WANT TO
COULD YOU SUGGEST SOMETHING ELSE TO USE ,THANKS
Hi Sheila! You can omit the capers as desired.
I dont care for capers either, too sour. I plan to substitute with a TBS of sweet relish. Not so head turning tart and still gives a fresh pickly flavor.