Creamy Potato and Egg Salad

Creamy Potato and Egg Salad

This recipe balances the heartiness of potatoes with the richness of hard-boiled eggs, finished with a bright, herbaceous dressing.

• Prep time: 20 minutes

• Cook time: 15 minutes

• Chilling time: 30+ minutes

• Servings: 6-8

Ingredients

The Base

• 2 lbs Yukon Gold or Red potatoes, peeled and cubed into 1-inch pieces

• 6 large eggs

• 2 stalks celery, finely diced

• 1/4 cup red onion, minced

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh chives, snipped

The Dressing

• 3/4 cup mayonnaise

• 1/4 cup sour cream (or Greek yogurt)

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 1/2 tsp salt (plus more for potato water)

• 1/4 tsp freshly ground black pepper

• Optional: Smoked paprika for garnish

Instructions

1. Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender (about 10-15 minutes). Drain well and let them cool slightly.

2. Boil the Eggs: While the potatoes are cooking, place the eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately remove from heat, cover, and let stand for 10-12 minutes. Drain, transfer to an ice bath, and let cool completely. Once cooled, peel and chop them into bite-sized pieces.

3. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.

4. Combine Ingredients: Add the cooled potatoes, chopped eggs, celery, red onion, dill, and chives to the dressing. Gently fold everything together until coated. Be careful not to mash the potatoes; you want to maintain some texture.

5. Chill and Serve: Cover and refrigerate for at least 30 minutes (2-3 hours is better). Before serving, stir and adjust seasoning. Garnish with a sprinkle of paprika if desired.