Happy Camper Potato Salad

Get ready to be the star of your next picnic or potluck with this irresistible Happy Camper Potato Salad! Featuring tender red potatoes, a creamy dressing made with tangy sour cream, mayonnaise, and a touch of yellow mustard, this dish is perfectly balanced with the crunch of dill pickles, celery, and red onions. Hard-boiled eggs lend richness, while fresh parsley and a sprinkle of paprika brighten every bite. This classic yet elevated potato salad is quick to prepare, taking only 20 minutes of prep time, and is best served chilled to allow the flavors to fully meld. Easy to make and bursting with fresh, savory flavors, this recipe is the ultimate crowd-pleaser for BBQs, camping trips, or family dinners.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds small red potatoes
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon white sugar
• 0.5 cup (chopped) dill pickles
• 2 stalks (finely chopped) celery stalks
• 0.5 cup (finely diced) red onion
• 3 large (chopped) hard-boiled eggs
• 2 tablespoons (chopped) fresh parsley
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) ground black pepper
• 0.5 teaspoon (for garnish) paprika
• 2 stalks (sliced, for garnish) green onions

Directions

Step 1

Wash the red potatoes thoroughly and place them in a large pot.

Step 2

Fill the pot with water until the potatoes are covered, then add a pinch of salt. Bring the water to a boil over high heat.

Step 3

Reduce the heat to medium and simmer the potatoes for about 12-15 minutes, or until they are fork-tender but not mushy.

Step 4

Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them into bite-sized chunks and transfer them to a large mixing bowl.

Step 5

In a separate small bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, and black pepper to create the dressing.

Step 6

Add the chopped dill pickles, celery, red onion, and hard-boiled eggs to the bowl with the potatoes.

Step 7

Pour the dressing over the potato mixture and gently toss everything together until well coated.

Step 8

Sprinkle the chopped parsley over the salad and mix slightly to distribute.

Step 9

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 10

Before serving, sprinkle the top with paprika and sliced green onions for garnish.

Step 11

Serve chilled or at room temperature. Enjoy your Happy Camper Potato Salad!

Nutrition Facts

Serving size	2030.6 grams (2030.6g)

Amount per serving	% Daily Value*
Calories	2120

Total Fat 127.70g	164%
Saturated Fat 28.50g	143%
Polyunsaturated Fat 2.70g
Cholesterol 792mg	264%
Sodium 4148mg	180%
Total Carbohydrate 214.20g	78%
Dietary Fiber 23.40g	84%
Total Sugars 40.00g
Protein 45.80g	92%

Vitamin D 150IU	750%
Calcium 568mg	44%
Iron 12mg	65%
Potassium 5882mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 8.4%

Carbs: 39.1%