Best Potato Salad | How To Make Creamy Potato Salad
This is one of the creamy & best potato salad recipes that is addictive and delicious and will be a super hit side dish at your Christmas holiday dinner table.
Servings: 6
Calories: 224kcal
Ingredients
- 3 medium Potatoes , boiled and diced
- 1 medium Cucumber , diced
- 1 medium Onion , diced
- 2 tablespoon Cilantro or Coriander leaves chopped ( you can use rosemary, dill or parsley too)
- 2 teaspoon Lemon juice
- 2 tablespoon Yogurt or Sour cream
- ½ cup Mayonnaise (homemade or store bought)
- ½ teaspoon Black pepper powder
- ½ teaspoon Salt , adjust to taste
Instructions
- Boil the potatoes with skin, peel, and then dice them. Boil any way you prefer. Just make sure they are cooked just until tender. We do not want mushy potatoes.3 medium Potatoes
- In a bowl, add diced potatoes, cucumber, onion, cilantro, lemon juice, sour cream, mayonnaise (I have used homemade vegan mayo), pepper powder, salt to taste. Mix well.1 medium Cucumber, 1 medium Onion, 2 tablespoon Cilantro, 2 teaspoon Lemon juice, 2 tablespoon Yogurt, ½ cup Mayonnaise, ½ teaspoon Black pepper powder, ½ teaspoon Salt
- Cover and keep it in the refrigerator for at least 30 minutes before serving so that the flavors are well combined. You can check the video on the making of potato salad.
Notes
- This is one of the best make-ahead salad recipes for Thanksgiving and Christmas dinner.
- Make it ahead of time and keep it for at least 4 to 6 hours in the refrigerator for a flavorful salad.
- Leftover salad stays good for 2-3 days in the refrigerator.
Nutrition
Calories: 224kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 322mg | Potassium: 536mg | Fiber: 3g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 24mg | Calcium: 30mg | Iron: 1mg