Creamy Potato Salad recipe

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Ingredients

1 pound fingerling potatoes
¾ cup salad dressing (such as Miracle Whip®)
½ cup sour cream
¼ cup chopped onion, or to taste
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh chives
2 tablespoons sweet pickle relish
2 tablespoons dill pickle relish
1 ½ tablespoons prepared yellow mustard
1 tablespoon white sugar
1 tablespoon chopped fresh Thai basil
1 teaspoon celery seed

Nutrition Info

159.3 calories
carbohydrate: 17.4 g
cholesterol: 13.8 mg
fat: 9.3 g
fiber: 1.6 g
protein: 2 g
saturatedFat: 2.7 g
servingSize: -
sodium: 296 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.

  2. Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes, stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

Recipe Yield

8 servings

Recipe Note

This creamy potato salad was created for a deck-warming party. Friends that normally don't like potato salad went back for thirds.

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