Instructions
Step 1: Place diced potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender but still firm, about 10–12 minutes. Drain and let cool slightly.
Step 2: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper.
Step 3: Add the cooled potatoes, red onion, celery, and carrots to the bowl. Gently fold everything together until well coated.
Step 4: Taste and adjust seasoning as needed. Garnish with chopped parsley if desired.
Step 5: Chill in the refrigerator for at least 1 hour before serving to let flavors meld.
Storage Information
Store creamy potato salad in an airtight container in the refrigerator for up to 4 days. Stir gently before serving again. Not recommended for freezing due to the mayonnaise-based dressing.
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