Potato Salad Recipe

Looking for the quintessential summer barbecue side dish? This classic Potato Salad Recipe delivers cool, creamy flavors and pairs beautifully with everything from ribs to burgers.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Chilling Time 30

Total Time 1 5

Servings

Calories 252kcal

Author Gavin Crisp

Ingredients

2 pounds small potatoes yellow, red, or white
1 tablespoon apple cider vinegar
Salt and fresh ground black pepper to taste
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon yellow mustard
1/2 medium red onion finely chopped
3 celery ribs finely chopped
1 medium dill pickle finely chopped
2 hard-boiled eggs peeled and chopped (optional)
1/4 cup chopped fresh herbs parsley, dill, chives, tarragon, or cilantro

Instructions

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.
Rinse the potatoes under cold water so they are cool enough to handle. Use a pairing knife to slip off the skins if desired. Cut the potatoes into bite-sized pieces and place them in a large bowl. Sprinkle with vinegar and a pinch of salt and pepper.
In a separate bowl, mix together sour cream, mayonnaise, and mustard. Once the potatoes have cooled, add this dressing to the potatoes and gently mix.
Add the chopped red onion, celery, dill pickle, and optional hard-boiled eggs. Stir to combine.
Fold in the fresh herbs and season with salt and pepper to taste. For best flavor, chill the potato salad in the refrigerator for at least 30 minutes before serving.

Nutrition