This classic Southern side brings a bounty of flavor to any potluck or cookout spread.
Creamy Potato Salad
Serves: 8 cups
Ingredients
- 2 pounds Yukon gold potatoes
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 cup chopped celery
- 3⁄4 cup chopped baby dill pickles
- 1⁄2 cup chopped red onion
- 4 large eggs, hard-cooked and chopped
- 3⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons whole-grain mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon distilled white vinegar
- 1⁄2 teaspoon ground black pepper
- Garnish: chopped hard-cooked egg, chopped fresh parsley
Instructions
- In a large stockpot, bring potatoes, 2 tablespoons salt, and water to cover to a boil over medium-high heat. Reduce heat to medium, and simmer until potatoes are just tender, about 15 minutes. Drain potatoes, and let cool completely. Cut potatoes into 1⁄2-inch pieces.
- In a large bowl, toss together cooled potatoes, celery, pickles, onion, and eggs.
- In a small bowl, whisk together mayonnaise, sour cream, parsley, mustard, dill, vinegar, pepper, and remaining 1 teaspoon salt. Add mayonnaise mixture to potato mixture, gently tossing until well combined. Cover and refrigerate until ready to serve. Garnish with egg and parsley, if desired.
