Potato Salad

The Best Potato Salad

Servings: 8 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Chill time 45 minutes
Total Time 1 hour 30 minutes

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

  1. Place potatoes in a large pot. Cover with water (water level should come about 1-inch above potatoes), season with 1 Tbsp salt.
  2. 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.
  3. Cover bowl with plastic wrap while leaving an opening on the edge for heat to escape and chill 30 minute
  4. 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+).
  5. 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).

  6. Preferably chill at least 30 minutes. Serve cold and sprinkle top with fresh parsley if desired.

Recipe Notes

  • If you've never steamed eggs before, check out this tutorial on how to do it.
  • Recipe source: Cooking Classy