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.
salad
The Best Potato Salad Ever
Chungah Rhee
Ingredients:
- 2 pounds baby red potatoes, quartered
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 1/2 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
Directions:
- 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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