Potato salad

 

This is the quintessential potato salad you know and love—creamy, tangy, and packed with satisfying textures from tender potatoes, hard-boiled eggs, and crisp vegetables. It's a foolproof recipe that’s perfect for picnics, potlucks, and backyard barbecues, guaranteed to become a go-to side dish in your repertoire.

Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 1 hour (minimum)
Total Time: 1 hour 40 minutes
Servings: 8

Ingredients

For the Salad:

• 2 lbs potatoes (Yukon Gold or Russet), peeled and cut into 1-inch chunks

• 4 hard-boiled eggs, peeled and chopped

• ½ cup celery, finely chopped

• ¼ cup onion, finely chopped

• ¼ cup dill pickles, finely chopped

• ¼ cup fresh parsley, finely chopped

For the Creamy Dressing:

• ½ cup mayonnaise

• ¼ cup sour cream

• 1 tablespoon Dijon mustard

• 1 tablespoon white vinegar

• 1 teaspoon salt

• ½ teaspoon black pepper

Instructions

1. Cook the Potatoes:
Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer. Cook for 15-20 minutes, or until the potatoes are just tender when pierced with a fork. Be careful not to overcook them, or they will become mushy.

2. Cool the Potatoes:
Drain the potatoes thoroughly and spread them in a single layer on a baking sheet or in a large bowl to allow them to cool slightly and release steam. This step helps prevent a watery salad.

3. Prepare the Dressing:
While the potatoes are cooling, whisk together all the dressing ingredients—mayonnaise, sour cream, Dijon mustard, white vinegar, salt, and pepper—in a small bowl until smooth and well-combined.

4. Combine and Toss:
In a large mixing bowl, gently combine the slightly cooled potatoes, chopped hard-boiled eggs, celery, onion, pickles, and parsley.
Pour the creamy dressing over the top. Using a large spatula, gently fold everything together until the potatoes and eggs are evenly coated. Be gentle to keep the potato chunks intact.

5. Chill and Serve:
Cover the bowl and refrigerate the potato salad for at least 1 hour, or ideally 2-3 hours, before serving. This chilling time is essential for the flavors to meld together beautifully.
Serve chilled and enjoy!

Chef's Notes & Tips

• The Perfect Potato: Yukon Gold potatoes are ideal as they hold their shape well and have a naturally buttery flavor. Russets will create a fluffier, more absorbent salad.

• Avoid Sogginess: Allowing the potatoes to cool and steam dry after cooking is the #1 secret to a creamy, not watery, potato salad.

• Customize It!

  • Add Crunch: Stir in 2 tablespoons of chopped capers or a handful of chopped radishes.

  • Herb Swap: Fresh dill or chives make a wonderful substitute for parsley.

  • Add a Kick: A teaspoon of paprika or a dash of hot sauce can be added to the dressing for extra flavor.

• Make-Ahead Friendly: This salad tastes even better the next day! It can be made up to 24 hours in advance and stored in the refrigerator.