The BEST Creamy Potato Salad | How to Make Potato Salad | Comfort Food Favourites

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt offers a lighter option with similar tanginess.

fresh dill

💰Cheaper: dried dill

Dried dill is more accessible and has a longer shelf life.

Peel the 5 yellow flesh potatoes.

Put the potatoes into a pot of water and boil them on medium heat.

When the water begins to simmer, salt the water generously.

While the potatoes are boiling, mash 3 hard-boiled eggs for the dressing.

Add 1 cup of mayonnaise to the mashed eggs.

Add 1/2 cup of sour cream to the mixture.

Stir in 1 tbsp of Dijon mustard.

Add 1 tbsp of lemon juice to the dressing.

Balance the dressing with 1 tbsp of sugar.

Add 3 crushed cloves of garlic to the dressing.

Season the dressing with 1/2 tsp of white pepper powder and a drizzle of olive oil.

Mix the dressing ingredients together.

Check if the potatoes are done by piercing them with a knife or fork.

Drain the boiled potatoes and allow them to cool.

Chop 3 stalks of celery into fine cubes.

Roughly chop 1/2 cup of toasted pecans.

Fry 3 strips of bacon until crispy and crumble them.

Chop 1 tbsp of fresh dill and cut chives on the diagonal.

Chop the cooled potatoes into medium-sized chunks and add them to a mixing bowl.

Add the chopped celery to the bowl with the potatoes.

Finely chop 1/2 red onion and add it to the bowl.

Add the crumbled bacon and toasted pecans to the bowl.

Add the chopped herbs to the bowl.

Pour the dressing over the salad ingredients.

Gently fold the ingredients together until the potatoes are well coated with the dressing.

Taste the salad to check for seasoning and adjust if necessary.

Plate the salad with some leafy greens and top with additional bacon crumbles and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens