A delightful twist on the classic potato salad, featuring a creamy herb dressing and fresh vegetables.
Peel and dice the potatoes into bite-sized pieces.
Cut the potatoes evenly to ensure they cook uniformly.
Boil the diced potatoes in a large pot of salted water until tender, about 10 minutes.
Check the potatoes with a fork to ensure they are tender but not mushy.
Drain the potatoes and let them cool completely.
Spread the potatoes on a baking sheet to cool faster.
Chop the hard-boiled eggs, red onion, green onions, and celery into small pieces.
Use a sharp knife for clean cuts and to avoid bruising the vegetables.
In a mixing bowl, combine mayonnaise, sour cream, smoked paprika, and chopped parsley to make the dressing.
Whisk the dressing ingredients together for a smooth consistency.
Gently mix the cooled potatoes, chopped vegetables, and dressing in a large bowl.
Fold the ingredients together carefully to avoid breaking the potatoes.
Chill the potato salad in the refrigerator for at least one hour before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the potato salad garnished with additional parsley or paprika, if desired.
Serve in a decorative bowl for an appealing presentation.
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