Potato Salad
User Reviews
5
Potato Salad
Description
The Potato Salad recipe starts with smaller waxy potatoes such as baby red or Yukon Gold, boiled until tender but still firm to hold their shape. These are combined with diced apples, sliced red onion, celery, hard-boiled eggs, and crunchy pickles for a mix of textures. Fresh herbs including chives and dill add brightness and subtle flavor.
The dressing blends mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and lemon juice to provide a creamy, tangy coating that complements the mild sweetness of apple and the crunch of celery and pickles. The salad is seasoned with salt, pepper, and celery seed, with paprika sprinkled on top for garnish.
This potato salad is well suited to summer gatherings, barbecues, or as a hearty accompaniment to grilled meats. Adding fresh herbs and adjusting mustard type allows for variation in flavor. Crumbled bacon can be included for additional richness if desired.
Choosing the right potato type prevents a watery or crumbly salad. If the potatoes seem wet after boiling, cooking them briefly over low heat can reduce excess moisture. The recipe suggests using spicy Dijon mustard for kick but allows for milder mustard substitutions.
Ingredients
- 3 pounds potato
- 2 tbsp apple cider vinegar
- 6 egg large
- 1 cup apple peeled and diced
- 1/3 cup red onion thinly sliced
- 2 talks celery
- 1 tbsp celery seed
- 1/4 cup chives fresh
- 1/4 cup dill fresh
- 1/2 cup mayonnaise
- 2 tbsp lemon juice
- 1/2 cup sour cream
- 2 tbsp Dijon mustard
- 1/2 tsp salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 1 cup pickle chopped with juice or sweet pickle relish, sweet
- 1/4 tsp paprika for garnish
Instructions
- Quarter your potatoes then add to a large pot and fill with water so the potatoes are covered by about two inches. Add about two teaspoons of salt to the water then place over medium-high heat and bring to a boil. Reduce to a simmer and cook until fork tender, about 10-15 minutes depending on the size of the potato.
- To hard boil the eggs place in a medium pot and submerge in water so they're covered by about an inch. Add a teaspoon of salt and vinegar to the water then bring to a boil. Turn burner off and cover pot. Leave for ten minute then drain and fill the pot with cold water to cool the eggs down.
- Once potatoes are fork tender drain the water from the pot and transfer potatoes back to the empty pot or a large bowl. Drizzle with the vinegar and toss then set aside. You may wish to rinse your potatoes with cold water after draining to cool them down and stop any further cooking.
- Slice the red onion thinly and chop into shorter pieces then place in a small bowl, drizzle lemon juice over, toss then set aside. This will "de-flame" the onion and take the bite out of it.
- Chop the dill and chives, slice the celery stalks, peel and chop the apple, peel and chop the hardboiled eggs, and chop enough pickled to fill a measuring cup. I pour the juice into the measuring up until it's completely full as well. You can also use a cup of sweet relish if that's easier! I prefer larger pieces of pickles in the salad but both work well.
- In a medium bowl add the mayo, sour cream, dijon mustard, and celery seeds. Give them a mix then add in the chopped pickles and juice and mix once more then set aside.
- Pour the dressing over the potatoes and toss then add the onion, apple, celery, dill, chives, and eggs and gently mix. Sprinkle with paprika before serving and enjoy!
Notes
- Use small waxy potatoes like baby red or Yukon Gold for a creamy texture that holds shape.
- If potatoes are watery, cook off excess moisture over low heat before mixing.
- Fresh herbs such as chives and dill enhance the flavor; green onions or shallots add more bite if desired.
- Crumbled bacon can be added for extra flavor.
- Adjust mustard type: Dijon for spice, honey or yellow for milder taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 288kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 136mg | 45% |
| Sodium | 356mg | 15% |
| Potassium | 821mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 24mg | 27% |
| Calcium | 105mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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