The Best Potato Salad Ever

Yield: 8 servings

Prep: 4 25

Cook: 15

Total: 4 40

Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.

5 stars (6 ratings)

Ingredients

2 pounds baby red potatoes, quartered
⅓ cup mayonnaise
⅓ cup sour cream
1 ½ tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper, to taste
2 celery ribs, diced
3 tablespoons capers, chopped
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons finely chopped fresh dill
2 green onions, thinly sliced
4 soft boiled eggs, quartered

Instructions

Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool.
In a large bowl, whisk together mayonnaise, sour cream, Dijon, lemon juice and lemon zest; season with salt and pepper, to taste. Stir in celery, capers, parsley, dill, green onions and potatoes until well combined. Cover and chill for at least 4 hours to 2 days.
Serve, topped with eggs.

This The Best Potato Salad Ever recipe is brought to you by DAMN DELICIOUS

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