Potato Salad Extraordinaire

Classic comfort with an extra punch of flavor — the perfect side dish for any gathering!

This Potato Salad Extraordinaire takes the beloved classic to a whole new level. Creamy, tangy, and packed with texture and flavor, it features tender potatoes, crunchy celery, zesty mustard, and a perfectly seasoned dressing. Ideal for barbecues, picnics, or your Sunday roast, this is a potato salad that earns its name!

Ingredients:
2 lbs Yukon Gold or red potatoes, peeled and diced

½ cup mayonnaise

2 tbsp sour cream

1 tbsp Dijon mustard

1 tbsp yellow mustard

2 tbsp apple cider vinegar

½ tsp sugar

½ tsp salt (or to taste)

¼ tsp black pepper

¼ cup dill pickles, finely chopped

¼ cup red onion, finely chopped

½ cup celery, diced

3 hard-boiled eggs, chopped

1 tbsp fresh dill or parsley (optional)

Paprika for garnish

Instructions:
Boil the Potatoes
Add diced potatoes to a large pot and cover with cold, salted water.

Bring to a boil and cook for 10–12 minutes, or until fork-tender.

Drain and let cool slightly.

Make the Dressing
In a large bowl, whisk together mayonnaise, sour cream, both mustards, vinegar, sugar, salt, and pepper until smooth.

Assemble the Salad
Add cooled potatoes, pickles, onion, celery, and eggs to the dressing.

Gently fold until well combined.

Taste and adjust seasoning if needed.

Chill & Serve
Refrigerate for at least 1 hour before serving to allow flavors to develop.

Garnish with paprika and fresh herbs before serving.

Serving Suggestions
Perfect alongside grilled meats, fried chicken, or sandwiches

Makes a great addition to potlucks and holiday buffets

Serve in lettuce cups for a low-carb twist

Storage Tips
Store in an airtight container in the fridge for up to 3–4 days

Not freezer-friendly (mayonnaise will separate)

Stir before serving if it’s been sitting.