Summer Potato Salad

Summer Potato Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

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Creamy potato salad that is perfect for summer barbeques and picnics.

  • 4 Pounds Yukon Gold Potatoes (Peeled & Cut Into Cubes)
  • 2/3 Cup Finely Chopped Celery
  • 2/3 Cup Finely Chopped Red Onion
  • 4 Hard Boiled Eggs (Chopped)
  • 1/4 Cup Diced Dill Pickles
  • 1/4 Cup Capers (Rinsed)
  • 3 Tablespoons Minced Fresh Parsley
  • 1/2 Cup Sour Cream
  • 1/2 Cup Greek Yogurt
  • 1 Tablespoon Mustard
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • Cooked Bacon For Garnish (Optional)
  1. Place potatoes in large-size pot of salted water and bring to a boil over a medium,-high heat. Cook for 10 minutes until potatoes are tender when pricked with a knife. Drain and let cool.
  2. Add potatoes to large-size bowl and add celery, onion, eggs, pickles, capers, and parsley.
  3. In medium-size bowl combine sour cream, yogurt, mustard, kosher salt, and pepper.
  4. Pour sour cream mixture over potato mixture. Gently stir to combine. Cover and refrigerate 1 hour before serving. Garnish with bacon.
  5. Serves 8
  6. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  7. "Work With What You Got!"
  8. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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