Description
A creamy, tangy potato salad featuring starchy Yukon Gold potatoes, hard-boiled eggs, pickles, celery, and fresh herbs, made flavorful by soaking the warm potatoes in dressing.
Ingredients
- 2 pounds Yukon Gold or starchy potatoes
- 3/4 cup mayonnaise
- 1/4 cup sour cream (optional)
- 2 tablespoons apple cider vinegar or white vinegar
- 1 tablespoon yellow mustard (or Dijon blend)
- 3 hard‑boiled eggs, chopped
- 2 celery stalks, diced
- 1/3 cup dill pickles (or relish), diced
- 1/4 cup red or green onions, chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- Salt, pepper, and paprika to taste
Instructions
- Wash and cut potatoes into ¾–1″ chunks. Place in cold, salted water, bring to a boil, then simmer for 10–20 minutes until very tender.
- Drain, reserving ½ cup of cooking liquid. Toss hot potatoes with vinegar immediately to absorb flavor.
- In a bowl, whisk together mayo, sour cream, mustard, a splash of reserved liquid, salt, pepper, and paprika.
- Once potatoes are warm (not hot), lightly mash some and mix with dressing for a rustic texture.
- Fold in eggs, celery, pickles, onions, dill, and chives until well coated.
- Taste and adjust seasoning with more vinegar, salt, or pepper if needed. Chill for at least 1 hour before serving.
Notes
- Use starchy potatoes like Yukon Gold or russet for best texture.
- Add dressing to warm potatoes to absorb flavor deeply.
- Reserve cooking liquid to adjust the dressing’s consistency.
- Chill for at least an hour before serving to let flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
