This lighter, brighter recipe for a classic side will be a hit with the whole family! It’s the best creamy potato salad you’ve ever had!
Best Creamy Potato Salad
Ingredients
- 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 tsp minced garlic (1 clove)
- ½ tbsp spicy brown mustard
- ¼ tsp paprika
- ½ tsp black pepper
- ½ tbsp pickle juice
- 1 cup chopped tomato (1 large, ½ lb)
- 6 petite dill pickles or cornichons, chopped
Instructions
- Boil potato cubes until tender but still holding together (5-6 minutes). Drain and add to a bowl, along with the chopped 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 or overnight. Cover and refrigerate remaining dressing.
- After salad is done chilling, add tomatoes, pickles and the remainder of the dressing. Toss to coat and serve.
Many have come to think of potatoes as The Bad Guys because of their carb content but they are also packed with nutrition! They’re low in cost, can help regulate blood sugar and improve digestive health!
Suggestion: 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, deviled or in egg salad.
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Wow, I must admit that I have never seen a potato salad recipe with quite so many ingredients, but it does look delicious, so the extra ingredients might just make it worthwhile to try out. Pickle juice and brown mustard are two things that I would have never thought to try in potato salad. Is it the sour cream that makes this salad extra creamy?
Yes, the sour cream gives it extra creamy and also provides a lighter taste than using mayo alone. Enjoy!
That is one delicious-looking potato salad. I used to make something similar but have not made it for a while. I too have used the sour cream, mayonnaise, and boiled eggs as well as a bit of garlic, blue cheese, and chopped onion. Did I tell you my mother was a cooking teacher and taught me to cook at a young age? A skill we never lose. But adding the pickle juice and dill pickles is inspired. love your recipes and your easy-to-follow instructions.
Thanks
Stephen
You’re a lucky guy to have your mother teach you to cook. As with many skills, whether you use it or not at least you know how!
I have to tell you that I can’t take full credit for the pickles. I ate it that way when I was in France but I have never seen it in the US!