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Best Potato Salad
5 from 26 votes

Best Potato Salad

This Best Potato Salad features waxy potatoes boiled gently with salt and apple cider vinegar, preserving their shape and adding subtle tang. Mixed with crunchy celery, chopped gherkins, and finely diced red onion, the salad balances creamy texture with crispness. The dressing combines mayonnaise, sour cream, mustard, garlic, and vinegar for a smooth, tangy coating that unites the ingredients. Hard-boiled eggs and fresh parsley garnish enrich both flavor and appearance.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
40 mins
Servings: 4 people
Calories: 310 kcal
Course: Side Dish, Appetizer, Snacks
Cuisine: American

Ingredients

  • 4 medium potato use waxy potatoes) washed, peeled (optional) and halved
  • 1 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 1 talk celery chopped small
  • 1 tablespoon gherkins chopped
  • 1 small red onion chopped finely
  • 1 teaspoon salt adjust to taste
  • ⅛ teaspoon white pepper
  • 2 egg quartered, hard boiled
  • a few springs parsley fresh
For the dressing
  • 120 grams mayonnaise ½ cup
  • 1 clove garlic minced
  • 120 grams sour cream ½ cup
  • 2 tablespoons mustard
  • 1 teaspoon sugar
  • 1 tablespoon gherkin pickle brine optional
  • 1 tablespoon apple cider vinegar

Instructions

    Cup of Yum
  1. In a large saucepan place the halved 4 medium potatoes in salted cold water till potatoes are submerged. Add 1 teaspoon salt and 2 tablespoons apple cider vinegar, and bring to a boil, then reduce heat and simmer for approximately 10-15 minutes, or till fork tender. 
  2. Drain the water away and allow the potatoes to cool. 
  3. Once cooled, cut the potatoes into bite size pieces, then transfer to a large mixing bowl.
  4. Add the chopped 1 stalk celery, 1 small red onion, and 1 tablespoon gherkins.
  5. Separately, in a small bowl make the dressing by combining 1 clove garlic, 2 tablespoons mustard, 1 teaspoon sugar, 1 tablespoon apple cider vinegar, 1 tablespoon gherkin pickle water, 120 grams mayonnaise, 120 grams sour cream, 1 teaspoon salt and ⅛ teaspoon white pepper.
  6. Carefully mix the potato salad to ensure an even coating in dressing, then garnish with 2 hard boiled eggs sliced and a few springs fresh parsley chopped .
  7. Cover and chill in the refrigerator for at least 2 hours.

Notes

  • For best texture, use waxy potatoes that hold their shape after boiling.
  • Potatoes can be peeled ahead and stored submerged in cold water in the refrigerator for up to 24 hours.
  • Start boiling potatoes in cold water to ensure even cooking inside and out.
  • Chill the salad for at least two hours to allow flavors to develop fully.
  • Store covered in the refrigerator for up to four days; do not freeze.
  • Substitute gherkins with pickled jalapeños and their brine if needed.
  • If sour cream is unavailable, increase mayonnaise and add lemon juice for acidity.
  • For milder onion flavor, soak finely chopped onions in vinegar and sugar water before draining and adding to the salad.

Nutrition Information

Calories 310kcal (16%) Carbohydrates 6g (2%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 7g (35%) Cholesterol 120mg (40%) Sodium 953mg (40%) Potassium 149mg (3%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 372IU (7%) Vitamin C 3mg (3%) Calcium 59mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 310

% Daily Value*

Calories 310kcal 16%
Carbohydrates 6g 2%
Protein 5g 10%
Fat 30g 46%
Saturated Fat 7g 35%
Cholesterol 120mg 40%
Sodium 953mg 40%
Potassium 149mg 3%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 372IU 7%
Vitamin C 3mg 3%
Calcium 59mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.