Creamy potato salad
Delight in a perfect blend of flavors with our creamy potato salad! Made with tender potatoes, rich sour cream, tangy salsa, zesty mustard, smooth mayonnaise, crunchy onion, and hard-boiled eggs, this recipe is an irresistible crowd-pleaser. Perfect for picnics and potlucks!
- 25 Mar 2025
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
Creamy potato salad is a delightful and versatile dish that's perfect for picnics, barbecues, or as a side dish for any meal. It's a harmonious blend of tender potatoes, rich and tangy dressings, and fresh, crunchy onions. This recipe combines the smoothness of sour cream and mayonnaise with the zest of salsa sauce and mustard, creating a mouthwatering dish that's sure to please.
Ingredients:
Instructions:
1.1. Peel and dice the potatoes into evenly sized cubes.
1.2. Place the potatoes in a large pot and cover them with water. Add a pinch of salt.
1.3. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and simmer until the potatoes are tender but still firm (about 10-15 minutes).
1.4. Drain the potatoes and let them cool to room temperature.
2.1. While the potatoes are cooking, place the eggs in a small pot and cover them with water.
2.2. Bring the water to a rolling boil, then reduce the heat slightly and let the eggs cook for 10 minutes.
2.3. Once cooked, transfer the eggs to a bowl of ice water to cool. Peel and chop the eggs once they are cool enough to handle.
3.1. In a large mixing bowl, combine the sour cream, salsa sauce, mustard, and mayonnaise. Stir until well combined.
4.1. Add the chopped onion to the dressing and mix thoroughly.
4.2. Carefully fold in the cooled potatoes and chopped eggs. Stir gently to coat everything in the dressing without mashing the potatoes.
5.1. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
5.2. Before serving, give the salad a gentle stir and taste for seasoning. Add salt and pepper if desired.
Tips:
- Use waxy potatoes like red or Yukon gold potatoes, as they hold their shape better when boiled.
- Boil the potatoes with their skins on to help retain their nutrients and flavor, then peel them once cooled.
- Chop the onion finely for a more evenly distributed flavor throughout the salad.
- Let the potato salad sit in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- Garnish with fresh herbs like dill or parsley for an added touch of color and flavor.
With its creamy texture and rich flavors, creamy potato salad is a delightful addition to any meal. This easy-to-follow recipe is sure to become a favorite in your household. Enjoy this delicious side dish and don't forget to experiment with your own variations to make it even more special.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 270kcal | 14% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 4.31g | 11% |
| Sugar 4.11g | 4% |
| Fat | |
| Fat 13g | 16% |
| Saturated 3.57g | 12% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 60ug | 6% |
| Choline 81mg | 15% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 1.97mg | 12% |
| Vitamin B6 0.57mg | 34% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.23ug | 10% |
| Vitamin C 36mg | 39% |
| Vitamin E 0.85mg | 6% |
| Vitamin K 15ug | 12% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.21mg | 23% |
| Iron, Fe 1.80mg | 16% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 840mg | 25% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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