Creamy Potato Salad Classic (Printable Version)
Tender potatoes and crisp vegetables blended with a luscious tangy dressing for easy enjoyment.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 celery stalks, finely diced
03 - 1/2 small red onion, finely diced
04 - 3 scallions, thinly sliced
05 - 2 tablespoons fresh dill, chopped (optional)
→ Dressing
06 - 3/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon sugar
11 - Salt and freshly ground black pepper, to taste
→ Add-Ins
12 - 2 large hard-boiled eggs, peeled and chopped (optional)
13 - 1/4 cup sweet or dill pickles, finely chopped (optional)
# Step-by-Step:
01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer 10 to 12 minutes until fork-tender. Drain and allow to cool slightly.
02 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
03 - Add warm potatoes to the dressing and gently toss to coat evenly.
04 - Fold in diced celery, red onion, scallions, chopped dill, hard-boiled eggs, and pickles if using. Mix gently to combine.
05 - Taste the mixture and adjust seasoning with additional salt, pepper, or vinegar as desired.
06 - Cover and refrigerate for at least one hour to allow flavors to meld before serving.
# Expert Advice:
01 -
- The dressing soaks into warm potatoes, so every bite tastes rich and balanced instead of dry or bland.
- You can make it a few hours ahead, and it actually gets better as the flavors settle in the fridge.
- It holds up at room temperature without getting watery, which makes it perfect for outdoor meals.
02 -
- Do not rinse the potatoes after draining, or you will wash away the starch that helps the dressing stick.
- If you add the dressing to cold potatoes, it will just sit on the surface instead of soaking in, and the salad will taste flat.
03 -
- Salt the potato water generously, it is your only chance to season the potatoes from the inside out.
- Let the potatoes cool just enough to handle but still warm when you toss them with the dressing, that is when they absorb the most flavor.