Creamy Hot Potato Salad
A comforting and creamy hot potato salad made with tender potatoes, a rich mayonnaise-based dressing, and fresh herbs. Perfect as a warm side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
Instructions
Place the peeled and cubed potatoes in a large pot and cover with cold water.
Bring the water to a boil over high heat, then reduce to medium and simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
Drain the potatoes well and return them to the hot pot to evaporate any remaining moisture, stirring gently for 1 to 2 minutes.
In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper until smooth.
While the potatoes are still warm, gently fold the dressing into the potatoes until evenly coated.
Add the chopped celery, red onion, parsley, and chives to the potato mixture and stir gently to combine.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the potato salad warm or at room temperature.