Ingredients
Scale
- 3 large boiled eggs, chopped (or 6 slices bacon, cooked and crumbled)
- 2 lbs Yukon Gold or red potatoes, scrubbed
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup chives or spring onions, thinly sliced
- 1 cup mayonnaise
- 1/3 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional)
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- Extra chopped chives, paprika, or a drizzle of olive oil (for garnish)
Instructions
- Boil the potatoes until tender. Allow them to cool, then peel and cube.
- Combine the cubed potatoes, chopped onions, chives, cooked boiled eggs (or bacon), and diced bell peppers in a large bowl.
- Whisk together mayonnaise, sour cream, Dijon, vinegar, sugar, salt, and pepper in a small bowl.
- Pour the dressing over the potato mixture and gently toss to coat.
- Taste and adjust seasoning; chill at least 1 hour for best flavor.
- Garnish with extra chives or a sprinkle of paprika before serving.
Notes
Cool potatoes slightly before dressing so they absorb flavor without breaking down. Chill at least 1 hour for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg
Keywords: potato salad, creamy potato salad, side dish, picnic recipe, make-ahead salad