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The Best Potato Salad Ever

🇺🇸 United States

Servings: 8 Prep: 4 hours 25 minutes Cook: 15 minutes Total: 4 hours 40 minutes

Ingredients

  • 2 pounds baby red potatoes, quartered
  • 1 tablespoon apple cider vinegar
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • Salt and black pepper, to taste
  • 2 celery ribs, diced
  • 3 tablespoons capers, chopped
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh dill, chopped
  • 2 green onions, thinly sliced
  • 4 soft boiled eggs, quartered

Steps

  1. Place potatoes in a large pot, cover with cold salted water by 1 inch, bring to a boil, and simmer until tender, about 15 minutes. Drain well.
  2. Spread potatoes in a single layer on a baking sheet and stir in vinegar while still hot. Let cool.
  3. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, and lemon zest. Season with salt and pepper.
  4. Stir in celery, capers, parsley, dill, green onions, and cooled potatoes until well combined.
  5. Cover and chill for at least 4 hours, up to 2 days.
  6. Top with quartered eggs before serving.

Source: damndelicious.net