Name: Creamy Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 80 min
Ingredients: 4 eggs hard boiled, peeled and diced; 1 Tbsp prepared yellow mustard; 1 Tbsp chopped fresh parsley (optional); 3/4 cup finely chopped red onion, rinsed under cool water and drained; 2/3 cup light mayonnaise; 1 1/2 Tbsp apple cider vinegar; 2/3 cup sour cream; 2/3 cup chopped baby dill pickles; 1/2 tsp celery seed; 1 Tbsp salt, then to taste; 1/2 tsp freshly ground black pepper, or more to taste; 3 Tbsp milk, then more as desired; 3 lbs russet potatoes, peeled, rinsed and diced into 1-inch chunks; 1 cup chopped celery

Potato Salad

How necessary is the olive oil? Could I use duck fat instead?

Why does my potato salad get watery the next day?

What kind of potatoes should I use for potato salad?

This is my idea of the best potato salad! It's a lot like the potato salad you had as a kid but even better and with less calories thanks to the light mayo. The texture is rich and creamy, it's perfectly flavorful, it's hearty, and it has all the best textures.

Milk

Eggs

Soybeans

Gluten Free

Vegetarian

Mediterranean

gram

eggs

Condiments

yellow mustard

Fresh Vegetables

fresh parsley

red onion

milliliter

light mayonnaise

Vinegar

apple cider vinegar

Creams & Creamers

sour cream

Pickles

baby dill pickle

Seasonings

celery seed

salt

black pepper

milk

russet potato

celery

Vitamin D

Vitamins

Potassium

Minerals

Saturated Fat

Iron

Cholesterol

Selenium

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Protein

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Sugar

Carbohydrates

Dietary Fiber

Calcium

Calories

Vitamin C

Water

Phosphorus

Vitamin K

Trans fatty acids

Lycopene

Lactose

Sodium

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Creamy Potato Salad

Dairy

Condiment & Toppings

Produce

Baking Goods

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