Potato Salad Recipe

Ingrédients

• 3 pounds Yukon Gold potatoes (cubed)
• 1 1/4 cups mayonnaise
• 1/4 cup sour cream
• 4 teaspoons Dijon mustard
• 2 teaspoons lemon juice
• 1/2 cup celery (diced)
• 1/3 cup red onion (diced)
• 1/4 cup dill or sweet pickles (chopped (depending on your preference))
• 4 hard-boiled eggs (peeled and chopped)
• Salt (to taste)
• Black pepper (to taste)
• Paprika (to taste)
• Chopped fresh herbs for garnish (such as dill or parsley)

Préparation

1. 1

   Boil potatoes: Place cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain and let cool.

2. 2

   Whisk dressing: In a large bowl, combine mayonnaise, sour cream, mustard, and lemon juice. Mix well.

3. 3

   Combine ingredients: Add cooled potatoes, celery, onion, pickles, and eggs to the dressing. Gently mix until evenly coated. Season with salt, pepper, and paprika to taste.

4. 4

   Chill: Sprinkle chopped herbs on top. Cover the salad and refrigerate for at least 2 hours before serving to allow flavors to meld.