Best Creamy Potato Salad


Best Creamy Potato Salad


1 cup cubed potato (one large russet weighing ⅓ pound)

2 hard boiled eggs, chopped

½ cup sour cream

½ cup mayonnaise

¼ cup chopped onion

1 teaspoon minced garlic (1 clove)

2 tbls spicy brown mustard

½ tsp paprika

½ tsp pepper

1 tbls 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, onion, garlic, mustard, paprika, pepper and pickle juice. Pour ½ of dressing over hot potatoes and egg. Toss to coat. Cover lightly and refrigerate until completely cool, 60 – 90 minutes.

Add tomatoes, pickles and the remainder of 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.



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