Ingredients
Scale
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup high-quality mayonnaise
- 1/2 cup sour cream
- 2 tablespoons yellow or Dijon mustard
- 1 tablespoon apple cider vinegar
- 4 hard-boiled eggs, chopped
- 1 cup celery, finely diced
- 1/2 cup red onion, finely minced
- 1/4 cup fresh dill, chopped
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: Pomegranate seeds or fresh parsley for a festive garnish
Instructions
- Start by peeling your Yukon Gold potatoes and cutting them into uniform 1-inch cubes. Place the cubes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil, then reduce the heat and simmer for about 10 to 12 minutes. You want the potatoes to be fork-tender but not falling apart. While the potatoes cook, dice your celery, onions, and hard-boiled eggs so they are ready for mixing.
- In a medium mixing bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, salt, and pepper. This creates the base of your Holiday Potato Salad Christmas Creamy Make Ahead. Once the potatoes are finished cooking, drain them thoroughly and let them cool for about 10 minutes. While they are still slightly warm, toss them gently with the vinegar and a sprinkle of salt. This helps the potatoes absorb flavor more deeply. Once cooled further, fold in the dressing, celery, red onion, eggs, and fresh dill until everything is evenly coated.
- Transfer the salad into a large serving bowl or an airtight container. Cover it tightly with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 4 hours, though overnight is highly recommended for the best flavor. Just before serving on Christmas Day, give the salad a gentle stir. If it seems too thick, fold in a tablespoon of milk or extra sour cream to loosen it up. Garnish with a dusting of smoked paprika and some fresh parsley or pomegranate seeds for a festive red-and-green look.
- Cook Time: 35 minutes