Best Potato Salad Recipe

Didn’t know what to do with your potatoes? Turn them into the best potato salad, just perfect for the spring season, with this delightful recipe from Cooking Con Claudia! You’ll surely love the flavors and texture of this potato salad. It’s rich and creamy, and the flavors are just amazing!

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Your family will fall in love with this and you’ll definitely add this to your home cooking staples once you try it. Learn how to make it by watching the video below for the step by step instructions.

Ingredients:

• 2 1/2 lb baby gold potatoes
• 10 eggs
• 3 celery stalks, chopped
• 1/2 red onion, diced
• 5 baby dill pickles
• 5 jalapenos
• 1 cup mayo
• 1/4 cup sour cream
• 3/4 cup pickled jalapeno juice
• 1/4 cup yellow mustard
• 2 tsp salt
• 2 tsp fresh dill
• 1 tsp ground black pepper
• 1/2 tsp garlic salt
• 1/2 tsp paprika

Directions:

Step 1

Add the potatoes to a large pot and cover them with water. Set the heat on high and bring it to a boil. Once boiling, reduce the heat to medium and simmer it for twenty minutes. After this, remove the potatoes and let them cool down. In the same pot of water, add ten eggs. Boil them for thirteen minutes. Once done, transfer the eggs to a bowl of ice water. Now, peel the potatoes, cut them into quarters, and transfer them to a large bowl. Next, peel the eggs, cut them in half, remove the egg yolks, then cut the egg whites into small pieces. Transfer them together with the potatoes. Set aside.

Step 2

Now, make the dressing. Mash down the egg yolks, then add 1 cup of mayo, 1/4 cup sour cream, 1/4 cup yellow mustard, and 3/4 cup pickled jalapeno juice. Season with 2 tsp salt, 1 tsp ground black pepper, 1/2 tsp garlic salt, 1/2 tsp paprika, and 2 tsp fresh dill. Mix until well combined. Add the chopped celery, red onion, and pickled jalapenos to the potatoes. Once done, pour the dressing over and toss until combined. Place it in the fridge for 30 minutes before serving.

Best Potato Salad Recipe