The Best Potato Salad
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A creamy, tangy potato salad featuring starchy Yukon Gold potatoes, hard-boiled eggs, pickles, celery, and fresh herbs, made flavorful by soaking the warm potatoes in dressing.
Ingredients
Instructions
Wash and cut potatoes into ¾–1″ chunks. Place in cold, salted water, bring to a boil, then simmer for 10–20 minutes until very tender.
Drain, reserving ½ cup of cooking liquid. Toss hot potatoes with vinegar immediately to absorb flavor.
In a bowl, whisk together mayo, sour cream, mustard, a splash of reserved liquid, salt, pepper, and paprika.
Once potatoes are warm (not hot), lightly mash some and mix with dressing for a rustic texture.
Fold in eggs, celery, pickles, onions, dill, and chives until well coated.
Taste and adjust seasoning with more vinegar, salt, or pepper if needed. Chill for at least 1 hour before serving.
Nutrition
- Serving Size
- 1 cup
- Calories
- 280 calories
- Sugar Content
- 2g
- Sodium Content
- 420mg
- Fat Content
- 18g
- Saturated Fat Content
- 3.5g
- Unsaturated Fat Content
- 13g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 22g
- Fiber Content
- 2g
- Protein Content
- 5g
- Cholesterol Content
- 95mg
