Side Dish That Stole the Spotlight

Instructions

1. Cook the potatoes – Place the cubed potatoes into a large pot of salted water. Bring to a boil and cook until tender, about 10–12 minutes. Drain and let them cool slightly so they don’t fall apart when mixing.
2. Prepare the dressing – In a large mixing bowl, stir together the mayonnaise, sour cream, Dijon mustard, red onion, parsley, salt, and pepper until smooth and creamy.
3. Combine everything – Gently fold the potatoes and chopped eggs into the dressing, making sure everything is well coated but without breaking the potatoes too much.
4. Chill before serving – Cover the bowl and refrigerate for at least 1 hour (longer if you can) to let the flavors blend.
5. Serve and enjoy – This salad is best served cold as a side dish alongside grilled meats, sandwiches, or other picnic favorites.

Tips for the Best Potato Salad

• For extra flavor, sprinkle a little paprika or add some chopped pickles.
• Yukon Gold or red potatoes hold their shape well and stay creamy.
• Make it a day ahead—the flavor gets better overnight.
• If you prefer a lighter version, swap the sour cream for plain Greek yogurt.

Final Thoughts

This potato salad is more than just a side—it’s the kind of dish that brings people together around the table. Whether you’re hosting a backyard barbecue, packing a picnic, or making a weeknight dinner feel a little more special, this recipe never disappoints.