Ingredients
For the salad
2 lbs (900 g) potatoes, peeled and diced
1 cup cooked ham, diced into small cubes
1 cup frozen green peas
1 cup carrots, peeled and diced
4 large eggs, hard-boiled and chopped
½ cup green onions, finely sliced
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped (optional)
For the creamy dressing
¾ cup mayonnaise
½ cup sour cream or plain Greek yogurt
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp apple cider vinegar
½ tsp garlic powder
½ tsp onion powder
½ tsp salt, or to taste
¼ tsp black pepper
1 tsp sugar (optional)
Step-by-Step Instructions
Step 1: Cook the potatoes
Peel the potatoes and cut them into evenly sized bite-sized cubes.
Place them in a large pot and cover with cold, salted water.
Bring to a boil, then reduce the heat and simmer for 10–15 minutes, or until fork-tender.
Avoid overcooking, as the potatoes should hold their shape.
Drain thoroughly and allow them to cool completely.
Step 2: Prepare the vegetables
In a separate pot, boil the diced carrots for 4–5 minutes until tender but still slightly firm.
Add the frozen peas during the last 2 minutes of cooking.
Drain and rinse briefly with cold water to stop the cooking process.
Let the vegetables cool completely.
Step 3: Boil the eggs
Place the eggs in a saucepan and cover with water.
Bring to a boil, then cover and remove from the heat.
Let stand for 10–12 minutes.
Transfer the eggs to an ice bath, peel, and chop into bite-sized pieces.
Reserve a few egg slices for garnish if desired.
Step 4: Make the creamy dressing
In a medium bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, and apple cider vinegar.
Add garlic powder, onion powder, salt, black pepper, and optional sugar.
Whisk until smooth, creamy, and well combined.
Stir in half of the chopped dill and parsley for a fresh, herby flavor.
Step 5: Combine the salad
Place the cooled potatoes, carrots, peas, diced ham, and green onions in a large mixing bowl.
Add the creamy dressing and gently fold everything together using a large spoon or spatula.
Add the chopped boiled eggs and fold gently to avoid breaking them up too much.
Taste and adjust the salt, pepper, lemon juice, or mustard as needed.
Step 6: Chill and garnish
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
Before serving, gently stir the salad.
Garnish with the remaining fresh dill, chopped parsley, green onions, and reserved egg slices.
Serve chilled for the best flavor and texture.
Tips for the Best Potato Salad
Choose the right potatoes: Yukon Gold or red potatoes hold their shape well and have a naturally creamy texture.
Cool before mixing: Warm potatoes can cause the dressing to become oily or runny.
Avoid overmixing: Fold gently to keep the potatoes and eggs intact.
Adjust the creaminess: Add a little extra mayonnaise or sour cream if the salad seems too thick.
Make ahead: Prepare it a few hours in advance and refrigerate to develop the flavor.
Keep it fresh: Add fresh herbs just before serving for the brightest flavor.
Serving Suggestions
Serve alongside grilled chicken, steak, or roasted turkey.
Pair with burgers, sandwiches, or barbecue dishes.
Enjoy as a chilled side dish at picnics, potlucks, and family gatherings.
Serve with fresh cucumber, tomatoes, or crusty bread for a light lunch.
Nutrition Information
Approximate values per serving, based on 8 servings. Actual values depend on the ingredients and brands used.
Nutrient
Amount
Calories
320 kcal
Protein
11 g
Carbohydrates
29 g
Fat
18 g
Saturated Fat
4 g
Fiber
4 g
Sugar
4 g
Sodium
570 mg
Nut Information (Q/S)
Contains: Eggs and dairy (if using sour cream), and may contain mustard.
Tree nuts: Not included in the standard recipe.
Peanuts: Not included in the standard recipe.
Gluten: The ingredients are generally gluten-free, but check the ham, mustard, mayonnaise, and seasonings for potential additives or cross-contamination.
Allergy advice: Always check ingredient labels, especially for store-bought mayonnaise, ham, and mustard, if preparing for someone with food allergies.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Keep the salad chilled and avoid leaving it at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).
Do not freeze, as the mayonnaise-based dressing and potatoes may become watery or grainy after thawing.
Description
This creamy potato salad is loaded with tender potatoes, savory ham, sweet peas, carrots, and perfectly boiled eggs, all tossed in a rich, tangy dressing with fresh dill and green onions. Every bite is creamy, flavorful, and satisfying. It’s an easy make-ahead side dish that’s perfect for summer picnics, family dinners, holiday gatherings, and sharing with friends.
Frequently Asked Questions
1. Can I make this potato salad the day before?
Yes! You can prepare it a day in advance. Store it in an airtight container in the refrigerator and garnish with fresh herbs just before serving.
2. Can I make it without ham?
Absolutely. Simply leave out the ham or replace it with cooked chicken, turkey, or extra vegetables.
3. Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt works very well and gives the dressing a slightly tangy flavor while adding protein.
4. Why is my potato salad watery?
Excess moisture from the potatoes or vegetables can make the salad watery. Drain them thoroughly and let them cool completely before adding the dressing.
5. Can I make this recipe dairy-free?
Yes. Replace sour cream with a dairy-free alternative and use dairy-free mayonnaise. Check all packaged ingredients to ensure they meet your dietary needs.