Best Creamy Potato Salad
1 cup cubed potato (one large russet weighing ⅓ pound)
2 hard-boiled eggs, chopped
3 tbsp sour cream
3 tbsp mayonnaise
⅓ cup blue cheese (optional)
¼ cup chopped onion
1 teaspoon minced garlic (1 clove)
½ tbsp spicy brown mustard
¼ tsp paprika
½ tsp pepper
½ tbsp pickle juice
1 cup chopped tomato (1 large, ½ lb)
6 petite dill pickles or cornichons, chopped
Boil potato cubes until tender but still holding together (5-6 minutes). Drain and add to bowl with eggs.
While the potatoes are cooking, mix sour cream, mayo, blue cheese, onion, garlic, mustard, paprika, pepper and pickle juice. Pour ½ of dressing over hot potatoes and egg. Toss to coat. Cover and refrigerate until completely cool, 60 – 90 minutes.
Add tomatoes, pickles and the remainder of the dressing. Toss to coat and serve.
4 servings, 253 calories per serving
Hack: Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water rolling! They make a great snack alone, pickled or in egg salad.