Potato salad is a summer staple at parties. This recipe is easy to follow and is best made the day before serving. Potatoes are peeled and cubed before being boiled. The cooked potatoes are tossed with salt and vinegar to flavor the potatoes while they cool. Mayonnaise is mixed with sour cream, mustard, sugar and brine from a pickle jar. Chopped pickles, celery, scallions and parsley are next added to the mayonnaise mixture. The cooled potatoes are added into the mayonnaise mixture. Hard boiled eggs are folded in last. After covering, this finished American potato salad is refrigerated several hours or overnight.
Course
Salad
Cuisine
American
Keyword
Potato
Prep Time20minutes
Cook Time20minutes
Cooling Time1hour10minutes
Total Time40minutes
Servings8people
Ingredients
2lbsrusset potatoespeeled and cut into 1 inch cubes
Kosher salt
2tbspapple cider vinegar
3large eggs
1cupmayonnaise
¼cupsour cream
⅓cupchopped dill picklesplus 2 tbsp brine
2tbspyellow mustard
½tspsugar
3stalks celerychopped
4scallionsthinly sliced
¼cupchopped parsley
Freshly ground pepper
Paprikafor topping
Instructions
Put the potatoes in a large saucepan; cover with cold water and season with 1 tsp salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and ½ tsp salt; toss. Let cool slightly, about 10 minutes.
Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to boil, and then remove from the heat and let sit, covered 10 minutes. Drain the eggs and run under cold water until cool; peel, chop and set aside.
Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.