Creamy Potato Salad!

Do you love potato salad? Well then you are in the right spot. This recipe creates the perfect creamy, salty, tender, and crunchy bites we all crave in a beautiful pot salad!

Ah, the fabulous potato!

This cold summer salad is can be found in every deli in every store everywhere… but nothing is as good as this recipe. I promise you that! If you want to be the talk of the bbq/potluck this Summer whip up this bad boy.

You can thank me later, however make sure you are using all the ingredients listed. Each one plays a specific role on making this the creamiest potato salad with the perfect seasonings.

Let’s get started!

 

INRGREDIENTS:

 

• 9 small russet potatoes or 5 large Peeled, and chopped
• 3 boiled eggs, chopped
• 2 large dill pickles, chopped
• 1/2 lb bacon chopped
• 1/2 tbsp parsley, minced
• 1/2 cup olive oil mayo or regular mayo
• 1 1/2 tsp dijon mustard
• 2 1/2 tsp yellow mustard
• 1/2 cup heavy cream
• 3 tbsp milk
• 1/2 tsp fresh dill
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 tsp black pepper

DIRECTIONS:

In large stock pot or pan bring water to a boil, salted lightly. Add the chopped potatoes and cook until done but not mushy. Keep a close eye on them. Around 8-10 minutes. You will know they are done when a knife pierces though easily.

Drain the potatoes and put into a large mixing bowl. Let cool in the refrigerator while you chop and prepare the remaining ingredients.

Boil the eggs and chop.

Cook the bacon, and chop.

Chop the pickles.

Pull out the potatoes from fridge and add the chopped ingredients.

In a medium bowl mix the mayo, mustards, cream, milk, the spices, and parsley. Whisk until super smooth and creamy.

Pour into the bowl and carefully fold the sauce to fully incorporate.

 

Serve up or refrigerate until ready to eat.

ENJOY!