Creamy Potato Salad Recipe

Preparation Instructions

1. 1

   Prepare the Potatoes

   Wash the Yukon Gold potatoes and cut them into bite-sized pieces. Boil them in salted water until tender, about 15-20 minutes. Drain and let cool.

2. 2

   Mix the Dressing

   In a large bowl, combine mayonnaise, sour cream, Dijon mustard, salt, and black pepper. Mix until smooth and well combined.

3. 3

   Combine Ingredients

   Once the potatoes have cooled, add them to the dressing mixture along with diced celery, red onion, and chopped parsley. Gently fold the ingredients together until everything is evenly coated.

4. 4

   Roast the Poblano Rajas

   Preheat the oven to 400°F (200°C). Roast whole poblano peppers on a baking sheet until charred, about 20-25 minutes. Remove from oven, let cool, then slice into strips.

5. 5

   Serve

   Spoon the creamy potato salad into a serving dish. Top with roasted poblano rajas and garnish with additional parsley if desired.