Description

A festive and creamy potato salad featuring baby Yukon Gold potatoes, hard-boiled eggs, celery, cherry tomatoes, blueberries, and a tangy sour cream and mayo dressing. Perfect for patriotic holidays and summer gatherings.

Ingredients

Scale

2 pounds baby Yukon Gold potatoes, washed and halved
3 large hard-boiled eggs, peeled and chopped
2 stalks celery, finely chopped
1 cup red cherry tomatoes, halved
½ cup fresh blueberries
¼ cup red onion, finely diced (optional)
½ cup sour cream (full-fat recommended)
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
2 tablespoons fresh dill, chopped (optional)
Salt and pepper to taste

Instructions

Place the halved baby Yukon Gold potatoes in a large pot and cover with cold water by an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes, or until potatoes are fork-tender but not falling apart. Drain and set aside to cool slightly (about 10 minutes).
While potatoes cook, place eggs in a smaller pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then transfer eggs to an ice bath. Peel and chop roughly once cooled.
In a medium bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth. Taste and adjust seasoning as needed.
In a large bowl, add the cooled potatoes, chopped eggs, celery, cherry tomatoes, blueberries, and red onion. Drizzle the dressing over and gently toss everything to coat evenly, being careful not to mash the potatoes.
Fold in the chopped dill last for a bright, fresh flavor.
Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld and chill.

Notes

If the salad seems dry after chilling, stir in a little extra mayonnaise or sour cream to loosen it up. Add tomatoes and blueberries just before serving to keep them fresh and vibrant. Avoid overcooking potatoes to prevent mushiness. Fold ingredients gently to maintain potato chunks. Chilling the salad for several hours or overnight improves flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup
Calories: 250
Fat: 12
Carbohydrates: 28
Fiber: 3
Protein: 6

Keywords: potato salad, patriotic potato salad, creamy potato salad, summer side dish, Fourth of July recipe, baby Yukon Gold potatoes, festive salad