The Best Potato Salad Recipe With Eggs, Sour Cream, Mustard & Mayo

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a similar texture with fewer calories

pickles

🥗Healthier: chopped cucumbers

💰Cheaper: canned pickles

Chopped cucumbers add crunch with fewer preservatives

celery

🥗Healthier: jicama

💰Cheaper: carrots

Jicama offers a crunchy texture with fewer calories

Boil the eggs until hard boiled, about 10 minutes.

Boil the potatoes either in the Instant Pot or over the stove in a pot or in a pressure cooker.

As the eggs cook, prepare an ice water bath. When the eggs have finished cooking, transfer the eggs into the ice water bath.

As the eggs cool down, peel the potatoes. Then, peel the eggs, as they should have been completely cooled down by now.

Finely chop the red onions, the green onions and the chives. Then, chop the eggs and potatoes.

Grab a large bowl and add the eggs, potatoes, green and red onions. Season with celery salt or chop whole celery if desired.

Season with salt and pepper, and add sour cream, mayonnaise, Dijon mustard, and a splash of rice vinegar. Using a spatula or spoon, mix well to combine everything thoroughly.

Add the salad in the fridge for at least 30 minutes or serve right immediately!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens