Hands down the best, creamiest potato salad ever! And you can even do this in advance! So easy, so good.
Who doesn’t love a good potato salad? Filled with all sorts of creamy, tangy potato delicacies with the freshest herbs and jammy eggs, this potato salad will knock your socks off. And even 2 days in advance!
Not a fan of soft-boiled eggs? Do not worry. Hard-boiled eggs also work wonderfully here.
And if you want to take this to a meetup or picnic, I recommend cooking the eggs a little longer, chopping them coarsely, and lifting them right under the potato salad.
It will work absolute wonders.
- 2 lb baby red potatoes, quartered
- â…“ Cup mayonnaise
- â…“ Cup sour cream
- 1½ tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoon Lemon peel
- Kosher salt and freshly ground black pepper, taste
- 2 celery ribs, rolled
- 3 tablespoon capers, chopped
- 3 tablespoon finely chopped fresh parsley leaves
- 3 tablespoon finely chopped fresh dill
- 2 green onions, thinly sliced
- 4 soft-boiled eggs, quartered
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Place potatoes in a large saucepan and cover 1 inch with cold salted water. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool.
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In a large bowl, whisk together the mayonnaise, sour cream, Dijon, lemon juice, and lemon zest; season with salt and pepper. Stir in the celery, capers, parsley, dill, scallions, and potatoes until well combined. Cover and refrigerate at least 4 hours to 2 days.
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Serve garnished with eggs.