This easy potato salad recipe is a staple for backyard barbecues, potlucks, summer parties, and holidays like the 4th of July and Memorial Day! It uses eggs, green onions, sour cream, and mayonnaise for a classic potato salad that is creamy, savory, and delicious!
1/3cupgreen onionsfinely chopped, plus extra for garnish
¾ -1tspgarlic powder
additional salt and pepper to taste
Rinse and scrub potatoes to get off any extra dirt
Place the potatoes in a large pot. Cover completely with cold water and a sprinkle of salt.
Bring the water to a boil.
Once it boils, turn down to medium low heat and simmer about 20-30 minutes, until you can pierce the potatoes with a fork with no resistance. The cooking time will vary depending on the size of your potatoes so keep an eye on them.
Once they’re done, drain the water and let them cool
This is optional, but once the potatoes are cooled you can chill them in the fridge for 30-60 minutes, or up to 1 day in advance. This helps with the texture of the salad and to ensure the potatoes are not at all warm when you add them to the sour cream and mayo.
When you're ready to make the potato salad, rub or scrape the skin off the potatoes. It should come off very easily.
Dice the potatoes to ½-¾ inch cubes. Toss the potatoes with celery, green onions, eggs, and garlic powder, salt, and pepper, making sure it is evenly coated.
Then add your mayo and sour cream and mix until combined. At this point, taste to see if it needs additional spices, mayo, or sour cream.
Chill the potato salad for an 30-60 minutes before serving.
This will keep for 2-3 days in an airtight container in the fridge.