The Best Potato Salad Ever
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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
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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