Description
This creamy potato salad is a classic, comforting side dish perfect for picnics, barbecues, or family dinners. Made with tender boiled russet potatoes, crisp cucumbers, crunchy radishes, and hard-boiled eggs, all tossed in a tangy homemade dressing of mayonnaise, sour cream, and mustard. It’s a fresh and flavorful twist on traditional potato salad, garnished with chives and seasoned perfectly with salt and pepper.
Ingredients
Scale
Potatoes and Vegetables
- 4-5 russet potatoes (about 3 cups cooked and diced)
- 1/2 English cucumber (1/2 cup diced)
- 1 bunch radishes (thinly sliced)
- 2 celery stalks (1/2 cup finely diced)
Other Ingredients
- 4 hard boiled eggs (diced)
- 3 tablespoons chives or green onions (finely chopped)
- 1/4 teaspoon black pepper (or to taste)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons yellow mustard
- 1/2 teaspoon salt (plus more to taste)
Instructions
- Cook the Potatoes: Place unpeeled whole russet potatoes in a medium pot and cover with water. Add 1/2 tablespoon of salt and bring to a medium boil. Cook for about 25 minutes until the potatoes are tender and easily pierced with a fork but not falling apart. Remove the potatoes from water and let cool completely to room temperature. Once cooled, peel and dice the potatoes just before using in the salad. Note that potatoes can be cooked 1-2 days in advance, stored covered in the refrigerator.
- Prepare the Dressing: In a small bowl, stir together the mayonnaise, sour cream, yellow mustard, 1/2 teaspoon salt, and black pepper. Refrigerate the dressing until ready to use, allowing flavors to meld.
- Combine Ingredients: In a large mixing bowl, combine the diced cooled potatoes, diced cucumber, thinly sliced radishes, finely diced celery, diced hard boiled eggs, and chopped chives or green onions. Gently toss all the ingredients together to mix evenly.
- Add Dressing and Season: Pour the prepared dressing over the salad and gently fold to coat all ingredients thoroughly. Taste and adjust seasoning by adding more salt and black pepper if desired (an additional 1/4 teaspoon of each is suggested). Garnish with extra chives and freshly cracked black pepper for a polished presentation.
Notes
- Potatoes can be cooked up to 2 days in advance and refrigerated until ready to use.
- Be careful not to overcook potatoes as they can become mushy in the salad.
- For a lighter option, use Greek yogurt instead of sour cream or mayonnaise.
- This salad tastes best when chilled for at least 1 hour before serving.
- Feel free to add a splash of vinegar or pickle juice to the dressing for extra tang.
- Chives can be substituted with green onions or fresh dill for variation.
