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Creamy Potato Salad

ColdCreamyEggHeartyPotatoPrep-AheadSidesSoups & SaladsStove-TopVegetableVegetarian
Time :1 hour 30 minutes
Yield :8 servings
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Creamy potato salad with chopped vegetables and herbs served in a yellow polka-dot bowl.

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.
Hack it:
Cut them evenly and don't overcook them. You want tender pieces that hold their shape, not potato mush.
Use Greek yogurt for some of the sour cream or replace part of the mayo with extra yogurt for a lighter, tangier dressing.
Stir in a splash of pickle juice with the dressing for extra tang without making it watery.
Chopped radishes, cucumber, green onions, or toasted celery seeds can give the salad another layer of texture.
Serve it warm: Skip the chilling step and serve it slightly warm for a cozier side dish. The dressing will soak into the potatoes beautifully.
Leftovers:
Crispy Potato Cakes: Mash the leftovers with a little flour and an egg, form into patties, and pan-fry until golden.
Loaded Potato Toast: Spoon onto toasted sourdough and top with crispy bacon, scallions, or a fried egg.
Potato Salad Wraps: Stuff into tortillas with lettuce, sliced tomato, and grilled chicken for an easy lunch.
Breakfast Hash: Chop the leftovers and fry them in a hot skillet until browned and crispy. Top with a fried egg and hot sauce.

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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