Creamy Dreamer’s Potato Salad: A Flavor Explosion!

Instructions:

1. Perfect the Potatoes

• Add cubed potatoes to a large pot. Cover with cold water, season with 1 tbsp salt, and bring to a boil.
• Reduce heat to a gentle simmer. Cook 10–12 minutes until tender but not mushy (test with a fork!).
• Drain and spread potatoes on a baking sheet to cool. This stops sogginess and ensures fluffy bites!

2. Whip Up the Dressing

• In a large bowl, combine mayo, sour cream, Dijon, vinegar/pickle juice, sugar, salt, and pepper. Whisk until silky.
• Taste test time! Adjust with extra mustard for kick or vinegar for brightness.

3. Bring It All Together

• Gently fold cooled potatoes into the dressing.
• Add celery, pickles, red onion, eggs, and fresh herbs. Mix with care to coat evenly without mashing.
• Cover and refrigerate for 1+ hours (overnight is magic!) to let flavors party together.

4. Serve with Style

• Stir once more before serving. Sprinkle paprika for a pop of color.
• Pair with grilled chicken, burgers, or scoop straight from the bowl at picnics!