Since I recently shared this other fancier Garlic-Herb Potato Salad recipe I decided I may as well share my favorite classic potato salad recipe while I’m at it. This is a creamy version made with a dressing of light mayo, sour cream and milk then a few more ingredients like vinegar and mustard to add flavor. I like to use light mayo in this salad so it’s not so heavy since it’s a larger quantity – plus that way we can save a few calories too right? Light sour cream could also be used I just used regular because that’s what I had in the fridge. I like to use russet potatoes with this recipe, I like the way they absorb the dressing and I just prefer their texture. Just be sure you don’t over or under-boil them. In other words keep a close eye on them during the last few minutes. I think that is one of the keys to a good potato salad – perfectly cooked potatoes that aren’t chewy or mushy.
This potato salad, like other potato salads, it easy to make it just requires a bit of resting time to cool before tossing with the dressing (so you don’t end with mashed potatoes) and time to chill and soak up the dressing and meld all the flavors together, so be sure to plan ahead. I hope this becomes your favorite classic potato salad recipe too! My husband is always raving about this potato salad and just can’t get enough of it. It will likely remind you of what your grandma made and dare I say you may even like it better!
- 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)
- 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
- 3 Tbsp milk, then more as desired
- 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. Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minutes.
- 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. Preferably chill 1 hour. Serve cold and sprinkle top with fresh parsley if desired.
- Recipe source: Cooking Classy