Simple Leftover Potato Salad
Imagine indulging in a vibrant bowl of creamy, tangy potato salad that captures the essence of summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2–3 medium Yukon Gold potatoes
- 1 cup full-fat mayonnaise
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 tbsp Dijon mustard
- 1 cup finely chopped celery
- 1/2 cup diced red onion
- 1/4 cup chopped fresh dill or parsley
- Salt and pepper to taste
Instructions
- 1. Prepare the Potatoes: Wash, peel, and cut the Yukon Gold potatoes into uniform chunks. Boil in salted water for 10-15 minutes until fork-tender. Drain and let cool.
- 2. Create the Dressing: In a large bowl, combine mayonnaise, sour cream, Dijon mustard, salt, and pepper. Mix until well combined.
- 3. Add Veggies: Stir in chopped celery and red onion until evenly coated with dressing.
- 4. Combine Everything: Gently fold in the cooled potatoes with a spatula to avoid mashing.
- 5. Add Fresh Herbs: Sprinkle in the chopped herbs, folding them in lightly before serving chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Customize your potato salad by adding ingredients like pickles or olives for extra flavor. Store leftovers in an airtight container in the fridge for up to three days; it's best enjoyed cold.