Easy Creamy Potato Salad
- PREP 15min
- COOK 20min
- TOTAL 35min
My family’s favorite potato salad recipe! Use small yellow, white, or red potatoes and cook them whole for the best texture. If your potatoes are on the larger side, you can chop them. If you have the time, store the salad in the refrigerator for 30 minutes or so before serving. This extra time helps the flavors mingle and makes for a better potato salad.
You Will Need
2 pounds small yellow, red, or white potatoes
1 tablespoon apple cider, wine, or rice wine vinegar
1/2 cup sour cream
1/4 cup mayonnaise, try homemade mayonnaise
1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
1/2 medium red onion, finely chopped, about 1/2 cup
3 celery stalks, finely chopped, about 1/2 cup
1 medium dill pickle, finely chopped, about 1/3 cup, try homemade pickles
2 hard-boiled eggs, peeled and chopped, optional
1/4 cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro
Salt and fresh ground black pepper
Directions
Cook Potatoes
Add the potatoes to a large pot and cover with 1 ½ inches of water. Season with salt — use one teaspoon for every quart of water.
Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart)—Cook 15 to 20 minutes or until easily pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath. When cool, peel the potatoes by gently pinching the skin and pulling it away.
Chop the peeled potatoes into bite-size chunks, then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
"De-flame" Onions
While the potatoes cook, add the onions to a small bowl and cover with cold water. Wait for 10 minutes, then rinse. This step helps to tone down the raw flavor of the onions.
Make Potato Salad
Stir the sour cream, mayonnaise, and mustard in a bowl.
Add the sour cream mixture, de-flamed onions, celery, pickles, eggs, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.
Adam and Joanne's Tips
- Substitute 1/2 cup crème fraîche or plain yogurt for the sour cream.
- Make potato salad up to 5 days in advance.
- For instructions on how to cook hard boiled eggs, visit our tutorial: How to Cook Hard Boiled Eggs.
- You can use dried herbs for this salad, we recommend adding a heaping tablespoon of dried herbs–I especially love dill and chives.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.