Creamy Potato Salad with Eggs and Sour Cream
This creamy potato salad with eggs and sour cream is an easy, versatile dish that’s perfect for any occasion. Whether served warm or cold, its rich and creamy flavor will keep everyone coming back for seconds!
Equipment
- 1 large salad bowl
- 1 medium-sized pot
- 1 large pot
- 1 Sharp Knife
- 1 Cutting Board
Ingredients
- 2 lbs potatoes 900 g
- 2 eggs
- 1 large onion or 2 small onions
- 1/3 cup mayonnaise 95 g
- 1 1/4 cups sour cream 300 g
- 1 tsp salt
- Pinch of black pepper
- 1/4 tsp chili powder
Instructions
- Boil the Potatoes: Cook potatoes in their skins until tender. Test with a toothpick—if it goes through easily, they’re ready. Drain and let cool before peeling.
- Boil the Eggs: Boil eggs for 11 minutes in salted water. Peel and slice them once cooled.
- Slice and Season Potatoes: Peel the potatoes and cut them into slices. Season with salt and pepper.
- Prepare the Onion: Slice the onion into thin strips.
- Mix the Salad: In a large bowl, combine the sliced potatoes, sour cream, mayonnaise, and onions. Mix well, then gently fold in the eggs.
- Serve or Chill: Serve immediately as a warm side dish, or chill in the fridge for a cold salad.