Ingredients

For the Salad

  • 4 large potatoes, peeled and diced
  • 2 cups elbow macaroni
  • 4 hard-boiled eggs, sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon yellow mustard
  • 1 small red onion, finely chopped
  • 2 celery stalks, chopped
  • 2 green onions, sliced
  • 1/2 cup sweet pickles or relish
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar (optional)

Optional Add-Ins

  • Crispy bacon bits
  • Cheddar cheese cubes
  • Chopped parsley
  • Diced cucumber
  • Jalapeños for spice

Instructions

Step 1: Cook the Potatoes

  1. Peel and dice the potatoes into medium-sized cubes.
  2. Place them in a large pot of salted water.
  3. Boil for about 10–12 minutes until fork-tender.
  4. Do not overcook or they will become mushy.
  5. Drain and let them cool completely.

Step 2: Cook the Pasta

  1. Bring another pot of salted water to a boil.
  2. Add elbow macaroni and cook according to package instructions.
  3. Drain and rinse with cold water.
  4. Let the pasta cool.

Step 3: Prepare the Eggs

  1. Boil eggs for 10–12 minutes.
  2. Cool them in ice water.
  3. Peel and slice the eggs.

Step 4: Make the Dressing

In a large bowl combine:

  • Mayonnaise
  • Sour cream
  • Mustard
  • Garlic powder
  • Sugar
  • Salt
  • Black pepper

Mix everything until smooth and creamy.

Step 5: Combine Everything

  1. Add cooled potatoes and macaroni to the bowl.
  2. Mix in celery, onions, pickles, and green onions.
  3. Fold gently so the potatoes stay intact.
  4. Add sliced eggs carefully.
  5. Sprinkle paprika on top.

Step 6: Chill

  1. Cover the bowl.
  2. Refrigerate for at least 1–2 hours before serving.
  3. Cold potato salad tastes better because the flavors blend together.

Serving Suggestions

Serve this potato salad with:

  • Grilled chicken
  • BBQ ribs
  • Burgers
  • Fried chicken
  • Sandwiches
  • Hot dogs

It is perfect for summer cookouts and family parties.

Tips for the Best Potato Salad

  • Use Yukon Gold or red potatoes for the best texture.
  • Cool ingredients before mixing.
  • Add extra mayo if the salad becomes dry after refrigeration.
  • Do not overmix.
  • Taste before serving and adjust seasoning.