Creamy Potato Salad
Ingredients:
- 4 medium potatoes, peeled and cubed
- 3 large eggs
- 1 medium carrot, cut into thin strips or grated
- ½ cup mayonnaise
- 2 tablespoons sour cream or plain yogurt (optional, for extra creaminess)
- 1 tablespoon mustard (optional)
- 1 tablespoon lemon juice or vinegar
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (optional)
- Optional add-ins: chopped parsley, green onions, or pickles
Instructions:
- Cook the Potatoes
Place the cubed potatoes in a pot of salted water. Boil for 10–15 minutes until fork-tender. Drain and let cool. - Boil the Eggs
Place eggs in a saucepan, cover with water, and boil for 10 minutes. Cool, peel, and chop. - Prepare the Carrots
Lightly blanch the carrot strips in boiling water for 2–3 minutes, then drain and cool. (This keeps them tender but crisp.) - Make the Dressing
In a bowl, mix mayonnaise, sour cream (if using), mustard, lemon juice, salt, and black pepper until smooth. - Assemble the Salad
In a large bowl, gently combine potatoes, eggs, and carrots. Add the dressing and toss carefully to coat. - Chill & Serve
Cover and refrigerate for at least 30 minutes before serving for best flavor.
Tips:
- For extra flavor, add a pinch of paprika or garlic powder.
- Serve cold as a side dish with grilled chicken, fish, or sandwiches.
