Instructions:
Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
In a large bowl, combine the chopped eggs, celery, onion, pickles, and parsley.
In a separate bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, salt, and pepper.
Add the cooled potatoes to the bowl with the egg mixture, and pour the dressing over the top. Toss gently to combine.
Chill the potato salad in the refrigerator for at least 1 hour before serving, to allow the flavors to meld together.
Serve the potato salad with eggs chilled, and enjoy!
This classic potato salad with eggs is the perfect side dish for any summer barbecue, picnic, or potluck. The combination of creamy potatoes, hard-boiled eggs, and tangy pickles and mustard makes for a delicious and satisfying dish. Plus, it’s easy to customize with your favorite herbs or seasonings, like paprika or dill. So whip up a batch of this potato salad with eggs and impress your friends and family with your culinary skills!
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