Controversial statement to follow. I’m not a huge fan of mayonnaise, but I love potato salad. And as much as I’d like to omit mayonnaise from this recipe altogether, I do acknowledge that it does contribute a needed sweet and creamy flavor profile to offset the tartness of the sour cream. With that said, my preferred method is to use a mostly sour cream base that has won the hearts of many impartial-potato salad folks. I also am a fan of protein, so there’s more egg than a traditional potato salad in here.
“The best potato salad I’ve ever had.”
Said my cousin Tiffany. She loves it so much, she requested an extra large order for her baby shower that was attended by 50+ guests. It was the greatest compliment. It was also the MOST potato salad I have ever made. I didn’t make potato salad for over a year after fulfilling this order. I think I’m finally ready to get back to it now. Phew!
Prep Time
60 minutes
Cook Time
15 minutes
Serves
12
Ingredients
- 10 medium yukon gold potatoes (2 lbs.)
- 8 eggs
- 2 cups sour cream
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 2 tablespoons dill
- 1/2 red onion, finely diced
- 1/4 cup italian parsley, finely chopped
- 1/2 of a small meyer lemon, squeeze for juice
- salt/pepper to taste
- extra virgin olive oil for drizzling
- (optional) top with chili crisp for more spice
Steps
1
Cook and peel the potatoes and hard boiled eggs. Set aside.
2
In a large bowl mix the sour cream, mayonnaise, garlic powder, onion powder, dill, red onion and lemon juice. Add parsley too. (If you’re not a fan of parsley, I like to alternate with chives instead sometimes.)
3
Instead of neatly cutting the potatoes and eggs, break them apart into bit sized pieces with your hands – gives it a more rustic, homecook feel.
Add the potatoes and eggs to the large bowl and mix them in until everything is coated and well-dressed.
4
Sprinkle with salt and pepper, to your tastes, cover it up and let the flavors meld in your fridge for a few hours or even overnight.
5
Top with a drizzle of EVOO. Lastly, try not to devour all of it before serving.
Did you make this?
Tag and follow @marlyaugusts on Instagram for more recipes.