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
  1. 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.
  2. In a large bowl, toss together cooled potatoes, celery, pickles, onion, and eggs.
  3. 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.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/creamy-potato-salad/