- Cook the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for 10-12 minutes, or until the potatoes are tender but not mushy. Drain and let them cool.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, mustard, pickle relish, salt, and black pepper until smooth and well combined.
- Combine Ingredients: Add the cooled potatoes, chopped eggs, celery, and onion to the dressing. Gently toss to coat all the ingredients evenly without breaking the potatoes.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
- Garnish and Serve: Before serving, sprinkle the potato salad with paprika and fresh parsley for a burst of color and flavor.
Conclusion
This classic creamy potato salad is the perfect addition to any meal, offering a delightful combination of textures and flavors. The creamy dressing complements the soft potatoes and crunchy vegetables beautifully. Whether you’re hosting a barbecue or looking for a crowd-pleasing side dish, this recipe will never disappoint. Serve chilled, and enjoy the comforting taste of this beloved dish!
