Welcome to Jasper Community Recipes! Here, we share our favorite recipes that have been passed down through generations or discovered through our own culinary experiments. We hope to inspire you to try new dishes and share your own recipes with us.
- 2 lbs. potatoes, peeled and diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. Dijon mustard
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped pickles
- 1 hard-boiled egg, chopped
- Salt and pepper, to taste
- Boil the potatoes until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, mix together the mayonnaise, sour cream, and Dijon mustard.
- Add the red onion, celery, pickles, and egg to the bowl and stir to combine.
- Add the cooled potatoes to the bowl and stir gently to coat with the dressing.
- Season with salt and pepper, to taste.
- Refrigerate for at least 1 hour before serving.
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- Q: Can I use a different type of potato?
- Q: Can I make this ahead of time?
- Q: Can I omit the pickles?
A: Yes, you can use any type of potato, but keep in mind that the texture and flavor may vary.
A: Yes, you can make this up to a day ahead of time and store it in the refrigerator.
A: Yes, you can leave out the pickles or substitute them with another crunchy vegetable, such as radishes or bell peppers.
If you like your potato salad creamier, add more mayonnaise and sour cream to the dressing. If you prefer a tangier flavor, add more Dijon mustard or vinegar. For a healthier version, use Greek yogurt instead of sour cream and reduce the amount of mayonnaise.
Make sure to let the potato salad chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together. You can also add additional toppings, such as bacon or chopped herbs, for extra flavor and texture.
This potato salad recipe is perfect for picnics, barbecues, or potlucks. It’s a crowd-pleaser that’s easy to make and customize to your liking.