Classic Potato Salad

Ingredients

• Potatoes (2 pounds, peeled and cubed (preferably yukon gold or red potatoes))
• Eggs (4, hard-boiled and diced)
• Celery (1 cup, diced)
• Red onion (1/2 cup, finely chopped)
• Sour cream (1/2 cup)
• Mayonnaise (1/2 cup)
• Dijon mustard (2 tablespoons)
• Parsley (1/4 cup, chopped (for garnish))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Begin by placing the cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and allow them to cool completely.
2. In the meantime, prepare the hard-boiled eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat, letting them sit for 12 minutes. Transfer to cold water, peel, and dice.
3. In a large mixing bowl, combine the cooled potatoes, diced eggs, diced celery, and chopped red onion.
4. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and sour cream until smooth and creamy. Season with salt and pepper to taste.
5. Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly.
6. Transfer the potato salad to a serving dish and garnish with chopped parsley for an added touch of color and flavor.
7. For best results, refrigerate the potato salad for at least an hour before serving, allowing the flavors to meld together.