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- 2 pounds small yellow, red or white potatoes
1 tablespoon apple cider vinegar (substitute: white wine vinegar or white vinegar)
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon yellow mustard (substitute Dijon or whole grain mustard)
1/2 cup finely chopped red onion (1 medium)
1/2 cup finely chopped celery (3 ribs)
1/3 cup finely chopped dill pickles
2 hard-boiled eggs, peeled and chopped
Salt and freshly ground black pepper, to taste
Cook Potatoes
- Add potatoes to large pot then cover with 1 1/2 inches of water. Season with salt. 1 teaspoon for every quart of water.
- Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
- While potatoes cook, set up an ice bath. Add cold water to a medium bowl then add ice. Drain potatoes then add to ice bath. Once cooled, peel potatoes by gently pinching the skin and pulling it away.
- Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter 1 tablespoon of vinegar over potatoes and lightly season with salt.
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| Awesome Potato Salad |
Prepare Potato Salad
- While the potatoes cook, add onions to a small bowl then cover with warm water. Wait 10 minutes then rinse. (This tones down the onions a little).
- In a medium bowl, combine sour cream, mayonnaise and mustard.
- Add dressing, onion, celery, pickles, eggs and herbs to potatoes. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper.
- Refrigerate at least 30 minutes before serving. Serve cold or bring to room temperature.
- Notes and Tips
- Make-Ahead Tip: If we have the time, we make this a day in advance. The flavors really meld together overnight.
- Storing: Keep refrigerated salad up to 3 days.
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REMEMBER to Eat in Moderation - Some recipes posted are not necessarily for Weight Loss as some people are not dieting!
