Easy Potato Salad Recipe
This is a classic, delicious easy potato salad that you can make all year round—a perfect recipe for the summer, from Memorial Day To Labor Day.
Servings: 8 servings
Calories: 416kcal
Equipment
Ingredients
- 2 pounds Yukon Gold Potatoes
- 1 ⅓ cups mayonnaise
- ½ cup sour cream
- 5 large hard boiled eggs
- 1 medium pickle finely chopped
- 2-3 celery stalks chopped small
- 2-3 medium green onions or a small red onion diced
- ½ medium red bell pepper
- 1 tablespoon mustard
- 1 tablespoon white vinegar
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon pepper
Instructions
- Wash the potatoes and place them in a medium saucepan. Cover the potatoes with cold water and add a generous amount of salt to season.
- Bring the water to a boil over medium heat and cook the potatoes until they are fork-tender, about 8-15 minutes depending on their size.
- Drain the potatoes and let them cool completely. Once cooled, peel and cut them into bite-size pieces.
- In a large mixing bowl, combine the mayonnaise, sour cream, mustard, vinegar, chopped pickle, sugar, salt, and pepper. Stir until well blended.
- Add the potatoes, chopped celery, green onions (or red onion), red bell pepper, and hard-boiled eggs (chopped). Gently fold everything together until evenly coated in the dressing.
- Cover the bowl and refrigerate for at least a few hours or, ideally, overnight. The flavors will develop and taste even better the next day.
- Before serving, give the salad a light toss and adjust seasoning if needed. Enjoy!
Nutrition
Serving: 1g | Calories: 416kcal | Carbohydrates: 22g | Protein: 7g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 521mg | Potassium: 581mg | Fiber: 3g | Sugar: 2g | Vitamin A: 549IU | Vitamin C: 33mg | Calcium: 56mg | Iron: 2mg
