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Tagged:
- celery
- celery seeds
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- mayonnaise
- milk
- mustard
- parsley
- pickles
- potatoes
- red onion
- sour cream
The Best Potato Salad
Ingredients
Salad
- 3 lbs russet potatoes , peeled, rinsed and diced into 1-inch chunks
- 1 Tbsp salt , then to taste
- 4 eggs hard boiled , peeled and diced
- 3/4 cup finely chopped red onion , rinsed under cool water and drained
- 1 cup chopped celery
- 2/3 cup chopped baby dill pickles
- 1 Tbsp chopped fresh parsley (optional)
Dressing
- 2/3 cup light mayonnaise
- 2/3 cup sour cream
- 1 1/2 Tbsp apple cider vinegar
- 1 Tbsp prepared yellow mustard
- 1/2 tsp freshly ground black pepper, or more to taste
- 1/2 tsp celery seed
- 1/4 cup milk, then more as needed
Instructions
- Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt.
- Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (don’t over cook them). Drain potatoes then transfer to a bowl.s.
- Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minute
- In a medium mixing bowl whisk together mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed and 3 Tbsp milk. Season with salt to taste (about 3/4 tsp+).
- Add eggs, red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat. Thin with more milk as desired 1 Tbsp at a time (you may need up to 4 Tbsp more).
- Preferably chill at least 30 minutes. Serve cold and sprinkle top with fresh parsley if desired.
Notes
- If you’ve never steamed eggs before, check out this tutorial on how to do it.
- Recipe source: Cooking Classy
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