Name: Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pounds small yellow, red, or white potatoes; 1 tablespoon apple cider, wine, or rice wine vinegar; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 tablespoon yellow mustard,; 1/2 medium red onion, finely chopped, about 1/2 cup; 3 celery stalks, finely chopped, about 1/2 cup; 1 medium dill pickle, finely chopped, about 1/3 cup; 2 hard-boiled eggs, peeled and chopped, optional; 1/4 cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro; Salt and fresh ground black pepper

Potatoes are a staple in almost every cuisine because they’re versatile, nutritious, and incredibly filling. Personally, I love them in any dish, but my favorite way to enjoy them is in a classic potato salad.

There are countless ways to make this salad, and some can be quite complicated and time-consuming. However, I’m the type of guy who likes to keep things simple without compromising quality.

That’s exactly the approach I took with this recipe for my creamy and delicious potato salad.

Potato Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This amazing potato salad is one of the creamiest and most delicious dishes, yet at the same time, it is so easy to prepare.

Ingredients

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

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 77mgSodium: 292mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 5g

Instructions

1. Prep the Potatoes: Put the potatoes in a large pot and cover with about 1 ½ inches of water. Add salt to the water, using around one teaspoon per quart.

2. Boil and Simmer: Bring the water to a boil, then lower the heat to a gentle simmer.

Let the potatoes cook for 15 to 20 minutes, or until they’re tender and easily pierced with a fork.

3. Prepare an Ice Bath: While the potatoes are cooking, fill a medium bowl with ice and cold water to make an ice bath for cooling them down.

4. Cool and Peel: Once the potatoes are done, drain them and transfer them to the ice bath.

Cooked potatoes cooling in cold water and ice cubes

When they’re cool enough to handle, gently peel by pinching and pulling off the skins. It is also fine to leave some potato skin if you want.

5. Chop and Season Potatoes: Dice the peeled potatoes into bite-sized chunks, place them in a large mixing bowl, sprinkle with vinegar, and lightly salt.

6. Soak the Onions: In a small bowl, cover finely chopped onions with cold water and let them soak for about 10 minutes to mellow their flavor.

Drain and rinse afterward.

7.Mix the Dressing: In a separate bowl, stir together mayonnaise, mustard, and sour cream until smooth.

Dressing for potato salad in a small bowl

8. Combine Everything: Add the sour cream mixture to the potatoes along with onions, eggs, celery, pickles, and herbs.

Carefully fold everything together to avoid mashing the potatoes.

Combined potato salad ingredients in a bowl

9. Season and Chill: Add salt and pepper to taste. For the best flavor, refrigerate the salad for at least 30 minutes before serving to let the flavors blend.

Once it is done with cooling, serve it and enjoy!

This is definitely one of my favorite salads because it is quite easy to make, but still creamy, delicious, and even nutritious.

Aside from that, it is very versatile and works well with grilled meats, sandwiches, and other picnic foods, making it a favorite for gatherings and casual meals.