The Scoop
Rain outside, potatoes on the counter, and absolutely no reason to leave the house; that sounds like potato salad weather to us!
Tender russets get tossed with a creamy, tangy dressing, crunchy celery and pickles, sharp red onion, and plenty of egg.
It's classic comfort food with just enough zing to keep things interesting.
Ingredients
- 3 pounds russet potatoes, peeled and rinsed, diced into 1-inch chunks
- 2/3 cup light mayonnaise
- 2/3 cup sour cream
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon celery seed
- 1/4 cup milk, plus more, to taste
- 4 eggs, hard-boiled, peeled, and diced
- 3/4 cup red onion, finely chopped, rinsed under cool water, and drained
- 1 cup celery, chopped
- 2/3 cup baby dill pickles, chopped
- 1 tablespoon fresh parsley, optional, chopped
Directions
- Add the potatoes to a large pot of salted, boiling water.
- Reduce the heat to medium-low and allow the potatoes to simmer, covered, until tender, about 10-15 minutes.
- Drain the potatoes and transfer them to a bowl.
- Combine the mayonnaise, the sour cream, the apple cider vinegar, the mustard, the salt, the pepper, the celery seed, and 3 tablespoons of the milk in a mixing bowl.
- Add the eggs, the red onion, the celery, the dill pickles, and the dressing to the bowl with the potatoes.
- Stir until well coated.
- Thin the dressing with the addition of the extra milk, if needed.
- Chill the salad for at least 30 minutes.
- Garnish with the parsley and serve.
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