Step 3: Chop and Prep the Mix-Ins
- Finely chop red onion and celery for crunch and freshness.
- Chop the hard-boiled eggs into small pieces.
- If using, chop fresh dill—it adds a light herbal note that brightens the salad.
Step 4: Combine Everything
- Place the slightly cooled potatoes in a large mixing bowl.
- Add the chopped onion, celery, and eggs.
- Pour the dressing over the potatoes.
- Gently fold everything together using a spatula. Be careful not to mash the potatoes—you want distinct, tender chunks in every bite.
Step 5: Chill and Garnish
- Cover the bowl with plastic wrap or transfer the potato salad to an airtight container.
- Chill in the refrigerator for at least 1–2 hours, or overnight for deeper flavor.
- Before serving, sprinkle with paprika for a pop of color and a hint of smoky flavor.
Pro Tip: Chilling allows the flavors to meld beautifully, making every bite more flavorful than the last.
Serving Suggestions
This potato salad pairs wonderfully with:
- Grilled chicken, burgers, or hot dogs
- Roasted vegetables
- Summer picnic spreads with fresh bread and cheeses
It’s also excellent on its own as a light, satisfying meal.
Why This Potato Salad Stands Out
- The combination of mayo, mustard, and sour cream ensures a creamy yet tangy flavor.
- Celery and onion add crunch without overpowering the dish.
- Chilling intensifies the flavor, making it more than just “ordinary potato salad.”
- It’s customizable—add pickles, bacon bits, or chives to make it uniquely yours.
If you follow these steps, you’ll have a potato salad that friends and family will rave about every time. Creamy, flavorful, and perfectly balanced, this is truly the tastiest potato salad you’ll ever try!
If you want, I can also make a quick version of this salad that takes only 20 minutes but still tastes amazing. Do you want me to do that?
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