I love potato salad. And I don’t need an excuse like a picnic or a barbeque to whip up a batch. In fact, growing up in my household, every Sunday dinner consisted of three different kinds of potato salad! Yes, three different kinds! I’ll eventually get around to making those and posting them for you.
It seems that every time I make potato salad, the end result is always different. Unlike the traditional potato salad that I’m used to, I’ve adopted a more grown-up version of it – more mainstream, I guess you could say. I’ve moved away from a mayonnaise-only based dressing to a mayo and sour cream base to eliminate some of the calories. And I fill the whole thing up with eggs for protein, and green veggies for crunch and flavour. I also prefer a sweeter potato salad, so I opt for a sweet mustard rather than a Dijon or spicy mustard.
This particular recipe is brand new. It’s the first time I’ve tried potato salad with roasted potatoes rather than boiled. The texture is completely different. Rather than a moist, almost mashed potato consistency, this version offers a chunkier texture with a slightly smoky taste and potatoes with a bite.
I prefer to mix the dressing for my salad first rather than add the dressing ingredients to the bowl of potatoes and mixing. This way, I can be sure to mix the dressing ingredients together well without having to toss the potatoes excessively and possibly breaking up the pieces.
In a large mixing bowl, add the mayonnaise, sour cream, honey mustard, salt, pepper, and vinegar. Whisk these ingredients together until well combined. Add the potatoes, eggs, celery, green onions, and parsley to the bowl and toss with the dressing. Be sure to completely coat each potato piece.
For best results, you will want to refrigerate this salad for at least two hours before serving. Cold potato salad is always the way to go.
The list of ingredients below is for a larger potato salad which will easily feed 8 people. You can adjust the amounts by half or double them to fit your personal needs.
- 3 pounds roasted potatoes, skin on, cooled
- 12 hard boiled eggs, cooled and chopped
- 2 cups celery, chopped
- 1/2 cup green onions, sliced (more for garnish)
- 1/4 cup parsley, finely chopped
- 1/2 cup mayonnaise
- 1/2 cup light sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon white vinegar
- 2 tablespoons honey mustard