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
Ingredients
- 2 pounds baby red potatoes, quartered
- â…“ cup mayonnaise
- â…“ 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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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.