Easy Classic Potato Salad
User Reviews
5
Easy Classic Potato Salad
Description
The Easy Classic Potato Salad starts with peeled and cubed russet potatoes boiled until fork-tender, then cooled with a splash of apple cider vinegar for mild acidity. Hard-boiled eggs are finely chopped and added along with diced celery, red onion, green onions, dill pickles, and fresh chopped dill to provide crunch, flavor, and freshness.
The dressing is made by combining minced garlic, mayonnaise, sour cream, pickle juice, olive oil, Dijon mustard, apple cider vinegar, salt, and black pepper. This creamy dressing is gently folded into the potato mixture to coat evenly without breaking the potatoes apart. After chilling for a few hours, the salad firms up and flavors meld, offering a classic balance of creamy, tangy, and savory tastes with subtle herbal and sour notes from dill and pickles.
Before serving, the salad is garnished with fresh dill, green onions, and additional pickles for both decoration and flavor. This potato salad works well as a side dish for outdoor meals and gatherings.
Ingredients
- 2 pounds russet potato peeled and cut into 1-inch cubes
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 3 egg hard-boiled and finely chopped, large
- 1 red onion finely diced, small
- 1/2 dill pickle finely diced, large
- 1 cup celery finely diced
- 2 tablespoons dill finely chopped, fresh
- 1/4 cup green onions finely chopped
Dressing:
- 2 cloves garlic minced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons pickle juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- salt kosher salt, to taste; ground black pepper, to taste
- black pepper kosher salt, to taste; ground black pepper, to taste
Instructions
- Wash, peel, and cube the potatoes. Add them to a large pot over high heat and add enough water that would cover the potatoes about 1 1/2 inches.
- Once the water starts boiling, add 1 teaspoon of salt, and cook for 12-15 minutes, just until fork tender. Be careful not to over-cook the potatoes.
- Add the cooked potatoes to a colander and drain. Transfer to a large bowl and drizzle with 2 tablespoons of apple cider vinegar and let them cool to room temperature.
- Finely dice the cooled eggs and add to the cooled potatoes.
- Add celery, red onion, green onion, pickle, and fresh dill.
- In a medium bowl mix all the Salad Dressing ingredients until fully combined. Pour over the potatoes and gently mix, careful to not entirely crush the potatoes.
- Cover and refrigerate for at least 2-3 hours before serving. The potatoes will harden a little once they are cooled.
- Garnish with dill, green onions and pickles before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 534mg | 22% |
| Potassium | 587mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 55mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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