Some people prefer their potato salad a little mustardy, while others enjoy the cool creaminess that mayo-based salad provides. Creamy Potato Salad is for those in the latter camp. It not only includes mayo to give it a silky texture, but sour cream and milk as well for extra creaminess and tang. This Creamy Potato Salad tastes fabulous with burgers, grilled chicken, and hot dogs.
Ingredients• 3 pounds russet potatoes, peeled, rinsed, and diced into 1-inch chunks • 1 tablespoon salt, plus more to taste For the dressing: • 2/3 cup light mayonnaise • 2/3 cup sour cream • 1 1/2 tablespoons apple cider vinegar • 1 tablespoon yellow mustard • 1/2 teaspoon freshly ground black pepper, plus more to taste • 1/2 teaspoon celery seed • 1/4 cup milk, plus more as needed • salt, to taste For the salad: • 4 eggs, hard-boiled, peeled, and diced • 3/4 cup red onion, finely chopped, rinsed under cool water, and drained • 1 cup celery, chopped • 2/3 cup baby dill pickles, chopped • 1 tablespoon fresh parsley, optional, chopped
Add the potatoes to a large pot of boiling, salted water, salting to your taste.
Reduce the heat to medium-low and allow the potatoes to simmer, covered, until tender, about 10-15 minutes.
Drain the potatoes and transfer them to a bowl.
Combine the mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed, and 3 tablespoons of the milk in a mixing bowl. Season with salt to your liking.
Add the eggs, red onion, celery, dill pickles, and the salad dressing to the bowl with the potatoes.
Stir until all contents are well coated.
Thin the dressing with the addition of more milk, to taste.
If you have time, chill the salad for at least 30 minutes.
Serve cold and garnish with parsley.