Summer Potato Salad

Summer Potato Salad

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Creamy potato salad that is perfect for summer barbeques and picnics.

  • 4 Pounds Yukon Gold Potatoes (Peeled & Cut Into Cubes)
  • 2/3 Cup Finely Chopped Celery
  • 2/3 Cup Finely Chopped Red Onion
  • 4 Hard Boiled Eggs (Chopped)
  • 1/4 Cup Diced Dill Pickles
  • 1/4 Cup Capers (Rinsed)
  • 3 Tablespoons Minced Fresh Parsley
  • 1/2 Cup Sour Cream
  • 1/2 Cup Greek Yogurt
  • 1 Tablespoon Mustard
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • Cooked Bacon For Garnish (Optional)
  1. Place potatoes in large-size pot of salted water and bring to a boil over a medium,-high heat. Cook for 10 minutes until potatoes are tender when pricked with a knife. Drain and let cool.
  2. Add potatoes to large-size bowl and add celery, onion, eggs, pickles, capers, and parsley.
  3. In medium-size bowl combine sour cream, yogurt, mustard, kosher salt, and pepper.
  4. Pour sour cream mixture over potato mixture. Gently stir to combine. Cover and refrigerate 1 hour before serving. Garnish with bacon.
  5. Serves 8
  6. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  7. "Work With What You Got!"
  8. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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