Creamy Hot Potato Salad
A warm and comforting creamy hot potato salad made with tender potatoes, hard-boiled eggs, crisp celery, and a rich, tangy dressing. Perfect as a side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6
Ingredients
2 pounds red potatoes, washed and cut into 1-inch cubes
4 large eggs
3 celery stalks, finely chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh chives, finely chopped
Instructions
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Cook the potatoes for 12 to 15 minutes, or until they are tender when pierced with a fork but not falling apart.
While the potatoes cook, place the eggs in a small saucepan and cover with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let the eggs sit for 10 minutes.
Drain the potatoes and return them to the warm pot. Cover to keep warm.
Drain the eggs and place them in a bowl of ice water to cool for 5 minutes. Peel the eggs and chop them coarsely.
In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
Add the warm potatoes, chopped eggs, and celery to the bowl with the dressing. Gently fold everything together until evenly coated.
Sprinkle the chopped fresh chives over the salad and gently mix to combine.
Serve the potato salad warm or at room temperature.