Creamy Garlic Potato Salad
Creamy Garlic Potato Salad is the ultimate crowd-pleasing side dish, blending tender, buttery Yukon Gold potatoes with a rich, garlicky dressing that's equal parts tangy and indulgent. Whisked together with a harmonious mix of mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar, the dressing offers a perfect balance of creamy and zesty flavors. Fresh green onions and parsley add a pop of color and a refreshing bite, while the three cloves of minced garlic take this classic dish to bold new heights. Ideal for barbecues, picnics, or as an everyday treat, this potato salad is quick to prepare, coming together in just 35 minutes. Refrigerate it for an hour (or longer) to allow the flavors to meld, and serve chilled for a refreshing yet comforting side that complements any meal.
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Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 3 cloves Garlic cloves
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh parsley
- 2 stalks Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Wash and peel the Yukon Gold potatoes, then cut them into bite-sized cubes (about 1 inch).
Step 2
Bring a large pot of salted water to a boil. Add the potatoes, and cook them for 10-12 minutes or until fork-tender. Be careful not to overcook—they should hold their shape.
Step 3
While the potatoes are cooking, mince the garlic cloves and finely chop the parsley and green onions.
Step 4
In a small mixing bowl, whisk together the mayonnaise, sour cream, minced garlic, Dijon mustard, apple cider vinegar, salt, and black pepper to create the creamy dressing.
Step 5
Drain the potatoes and let them cool to room temperature. You can speed this up by spreading them out on a baking sheet to cool more quickly.
Step 6
Once the potatoes are cool, transfer them to a large mixing bowl. Add the chopped parsley and green onions.
Step 7
Pour the creamy garlic dressing over the potatoes and gently toss to coat everything evenly.
Step 8
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for up to 4 hours.
Step 9
Before serving, give the salad a gentle stir and garnish with extra parsley or green onions, if desired.
Nutrition Facts
| Serving size | (1345.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2692.1 |
| Total Fat 199.3g | 0% |
| Saturated Fat 31.0g | 0% |
| Cholesterol 292.8mg | 0% |
| Sodium 3404.5mg | 0% |
| Total Carbohydrate 220.6g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 14.6g | |
| Protein 23.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 328.9mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 4007.6mg | 0% |
Source of Calories