Description
Summertime calls for classic creamy potato salad, a crowd-pleasing dish that brings memories of backyard barbecues and family gatherings. Crisp potatoes blended with tangy mayo, crunchy celery, and zesty herbs create a perfect side that keeps you coming back for more.
Ingredients
Scale
Main Ingredients:
- 4 pounds russet potatoes
- 4 large eggs
- 1 cup celery
- 1/2 cup red onion
- 1/2 cup pickles
Dressing Ingredients:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons yellow mustard
- 2 tablespoons pickle juice
Seasoning Ingredients:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- Fresh herbs (for garnish)
Instructions
- Wash and peel potatoes, cutting them into uniform, bite-sized cubes to ensure even cooking and attractive presentation.
- Submerge potato chunks in a generously salted pot of cold water, then gradually increase heat until water reaches a rolling boil.
- Reduce temperature and allow potatoes to simmer gently, maintaining a soft bubble for approximately 10-12 minutes until they can be easily pierced with a fork without crumbling.
- Carefully drain potatoes in a colander, allowing excess moisture to evaporate and preventing soggy salad texture.
- Create a creamy dressing by whisking mayonnaise, sour cream, tangy mustard, pickle juice, and seasonings in a spacious mixing bowl until perfectly smooth and well-integrated.
- Allow cooked potatoes to cool slightly, preventing them from breaking apart when mixed with other ingredients.
- Incorporate chopped hard-boiled eggs, crisp celery, zesty red onion, and briny pickles into the creamy dressing.
- Fold ingredients gently to ensure even coating without mashing the delicate potato pieces.
- Transfer the potato salad to a sealed container and refrigerate for a minimum of one hour, allowing flavors to meld and intensify.
- Prior to serving, garnish with a light dusting of paprika and freshly chopped herbs for an elevated visual and flavor profile.
Notes
- Opt for waxy potatoes like Yukon Gold or red potatoes for a firmer texture that holds up well in the salad.
- Allow potatoes to cool completely before mixing with dressing to prevent them from becoming soggy and breaking apart.
- Dice vegetables uniformly for consistent bite and visual appeal in each spoonful.
- For a lighter version, substitute half the mayonnaise with Greek yogurt to reduce calories while maintaining creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg