Description
This classic Potato Salad Recipe combines tender Yukon gold or red-skin potatoes with a creamy dressing made from mayonnaise, sour cream, and Dijon mustard. Enhanced with tangy apple cider vinegar, crunchy celery, chopped dill pickles, and hard-boiled eggs, this flavorful side dish is perfectly seasoned with fresh herbs and a pinch of paprika. Ideal for picnics, barbecues, or family dinners, this recipe yields 8 generous servings and can be prepared in just 25 minutes.
Ingredients
Potatoes
- 3 pounds Yukon gold, russet, or red-skin potatoes (1.35kg)
- 3 teaspoons salt (divided)
- ¼ cup apple cider vinegar (divided, 60mL)
Vegetables and Mix-ins
- ½ cup red onion, finely diced (75g)
- ½ cup chopped dill pickles (70g)
- 2 stalks celery, diced (150g)
- 4 hard-boiled eggs, peeled and chopped
- ¼ cup fresh chopped herbs (such as dill, parsley, or chives)
Dressing
- ½ cup mayonnaise (104g)
- ½ cup sour cream (120g)
- 2 tablespoons Dijon mustard
- ½ teaspoon freshly ground black pepper (plus more to taste)
- Pinch of paprika
Instructions
- Prepare the potatoes: Peel the potatoes if desired and cut them into ¾ to 1-inch-sized pieces. Place the cut potatoes in a large pot and cover with cold water by about two inches. Add 2 teaspoons of salt, then bring to a boil over medium-high heat. Reduce the heat and simmer for 10 to 15 minutes until the potatoes are fork-tender.
- Drain and season the potatoes: Drain the cooked potatoes and spread them out on a sheet tray in a single layer. Allow them to cool slightly for about 10 minutes. While still warm, transfer the potatoes to a large mixing bowl, drizzle with 2 tablespoons of apple cider vinegar, and gently stir to combine. Set aside to cool to room temperature.
- Prepare the onion: In a medium bowl, combine the finely diced red onions with the remaining 2 tablespoons of apple cider vinegar. Let this mixture sit for about 10 minutes to mellow the sharpness of the onion.
- Make the dressing: To the bowl with the onions, add the mayonnaise, sour cream, Dijon mustard, the remaining 1 teaspoon of salt, and freshly ground black pepper. Stir well until all ingredients are fully combined and smooth.
- Combine the salad: Add the chopped dill pickles, hard-boiled eggs, diced celery, and the dressing to the bowl with the potatoes. Gently stir to coat all ingredients evenly. Taste and add a splash of pickle juice if additional tang is desired.
- Finish and serve: Fold in the fresh chopped herbs and sprinkle a pinch of paprika over the top just before serving for color and a hint of flavor.
Notes
- Peeling potatoes is optional; leaving the skins on adds texture and nutrients.
- Allowing the onions to sit in vinegar reduces their sharp bite for a milder flavor.
- This salad is best served chilled but can also be enjoyed at room temperature.
- Add pickle juice gradually to adjust tanginess to your preference.
- Fresh herbs can be varied according to taste, such as dill, parsley, or chives.
- For a creamier salad, adjust the amount of mayonnaise and sour cream to your liking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
