The Ultimate Potato Salad from the Girl and the Kitchen

The Ultimate Potato Salad


  • 5 pounds of red potatoes
  • 5 hard boiled eggs
  • 1 bunch of scallions finely chopped
  • 3 stalks of celery finely diced
  • 3/4 cup of sour cream
  • 3/4 cup of mayonnaise
  • 4 tbsp dijon mustard
  • salt and pepper to taste


  • First wash up your potatoes. I like to use classic small red potatoes. Cut them up in quarters if they are small, or in eights if they are the larger ones.
  • Place them in a pot with a few pinches of salt and bring to a boil.
  • While you are at it, grab some eggs and hard boil them. I got a nifty tutorial for you on how to make the easiest and most perfect hard boiled eggs every time.
  • While that's working for you, finely dice some celery.
  • When your potatoes are juuuuuust fork tender, dump them into a colander and let them cool. In fact you can always do this the night before as well.
  • Place the potatoes in a bowl and crumble up your eggs right on top of there. I just mushed the eggs with my hand, but feel free to do this with your fork if you would like.
  • Chop up a bunch of scallions (about 3/4 of a cup)... I like it really scalliony because I feel it really brings out the flavor in the potatoes. Add the scallions to the heap as well.
  • Now add 3/4 cup of sour cream, 3/4 cup of mayo, 1/4 cup of dijon mustard and salt and pepper. Mix everything with a big spatula or your hands. I prefer to use my hands because you get the "dressing" distributed a bit more evenly this way. Check for seasonings and see if you need it zestier, saltier or if it's just right!
  • Garnish with scallions and enjoy!