Step 1: Cook the Potatoes
Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10–12 minutes, or until the potatoes are just fork-tender. Drain well and let them cool completely.
Step 2: Boil the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 10–12 minutes. Transfer the eggs to an ice bath, peel them, and chop into bite-sized pieces.
Step 3: Prepare the Dressing
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar (if using), garlic powder, onion powder, paprika, salt, and black pepper until smooth and creamy.
Step 4: Combine the Ingredients
Add the cooled potatoes, chopped eggs, celery, red onion, peas (if using), parsley, and chives to the bowl with the dressing.
Step 5: Toss Gently
Using a large spoon or spatula, gently fold everything together until the potatoes and eggs are evenly coated. Be careful not to mash the potatoes.
Step 6: Chill
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
Step 7: Garnish and Serve
Transfer the salad to a serving bowl. Garnish with sliced hard-boiled eggs, fresh parsley or chives, and a light sprinkle of paprika before serving.
Tips
- Yukon Gold potatoes hold their shape well and have a naturally buttery flavor.
- Cool the potatoes before mixing with the dressing to keep it thick and creamy.
- For extra crunch, add diced dill pickles or sweet pickle relish.
- Fresh dill is a delicious substitute for parsley.
- This salad tastes even better after chilling overnight.
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not leave the salad at room temperature for more than 2 hours.
- Freezing is not recommended, as the dressing may separate after thawing.
Enjoy this Creamy Potato Egg Salad—a rich, comforting classic that’s perfect alongside grilled meats, sandwiches, or as a satisfying meal on its own! 🥔🥚🌿
