Description
A rich and creamy steakhouse-inspired potato salad made with tender Yukon Gold potatoes, fresh herbs, and a perfectly balanced dressing that’s ideal for gatherings and hearty meals.
Ingredients
3 pounds Yukon Gold potatoes, cut into 1-inch chunks
1 tablespoon salt (for boiling water)
1 cup mayonnaise
½ cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
1 teaspoon salt (or to taste)
3 hard-boiled eggs, chopped
¾ cup finely diced celery
½ cup finely diced red onion
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Instructions
Place potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil and simmer for 12–15 minutes until fork-tender. Drain and cool slightly.
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, garlic powder, smoked paprika, pepper, and 1 teaspoon salt.
Add warm potatoes to the dressing and gently fold to coat.
Stir in chopped eggs, celery, red onion, chives, and parsley. Mix gently.
Cover and refrigerate for at least 1 hour before serving. Adjust seasoning if needed.
Notes
For best flavor, prepare at least 4 hours ahead.
If salad thickens too much after chilling, stir in 1–2 tablespoons mayonnaise to loosen.
Store refrigerated in an airtight container for up to 4 days.
Do not freeze.
- Prep Time: 20 minutes
- Cook Time: 15 minutes