There are few dishes as essential to a summer gathering or picnic as a classic potato salad. While there are many variations, the perfect potato salad strikes a delicate balance between satiating creaminess and fresh, vegetal crunch.
This recipe utilizes Yukon Gold potatoes for their naturally creamy texture, paired with the tang of sour cream and Dijon mustard. It also employs a special technique to “deflame” red onions, ensuring they provide a savory bite without overpowering the palate. Whether you are meal prepping for the week or heading to a barbecue, this crowd-pleaser is ready to be the star of the table.
Ingredients
The Base
- 3 lbs Potatoes (Yukon Gold, Russet, or Red skin)
- 2 tsp Salt (for boiling water)
- 2 stalks Celery, diced
- 1/2 cup Red onion, finely diced
- 1/2 cup Pickles, finely chopped
- Hard-boiled eggs, roughly chopped (amount to taste)
- 1/4 cup Fresh herbs (dill and parsley recommended)
- 2 tbsp Vinegar or lemon juice (for onions)
- 2 tbsp Apple cider vinegar (for seasoning potatoes)
The Dressing
- 1/2 cup (100g) Mayonnaise
- 1/2 cup (120g) Sour cream
- 2 tbsp Dijon mustard
- 1 tsp Salt
- 1/2 tsp Black pepper
Garnish
- Smoked Paprika
- Reserved fresh herbs
Instructions
- Prepare the Potatoes Cut the potatoes into roughly 3/4 to 1-inch pieces. You may peel them if desired, but leaving the skin on adds a pleasant texture. Place the chopped potatoes into a large pot and cover with about 2 inches of water. Add 2 teaspoons of salt to the water to ensure the potatoes are seasoned from the inside out.
- Boil and Simmer Bring the pot to a boil, then reduce the heat and simmer for 10 to 15 minutes. The potatoes are done when they are fork-tender.
- Steam Dry Once tender, drain the potatoes in a colander. Immediately transfer them to a baking sheet and spread them out. This allows the steam to escape and helps the potatoes dry out, which improves their texture for the salad. Allow them to cool.
- Deflame the Onions While the potatoes cool, place the finely diced red onions in a medium bowl. Add 2 tablespoons of vinegar or lemon juice. Let them soak for 10 minutes. This “quick pickle” process removes the harsh bite from the raw onion.
- Prepare the Vegetables and Eggs Chop the celery, pickles, and fresh herbs nicely and fine. Roughly chop the hard-boiled eggs; keep the pieces slightly larger as they will break down further during mixing.
- Season the Potatoes After the potatoes have cooled, transfer them to a large mixing bowl. Drizzle 2 tablespoons of apple cider vinegar directly over the potatoes and toss to coat. Let this sit for a minute to absorb the flavor.
- Make the Dressing Return to the bowl containing the onions (do not drain them; they form the base of the dressing). Add the mayonnaise, sour cream, Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir until smooth and combined.
- Combine Ingredients Add the celery, pickles, and chopped eggs to the large bowl with the potatoes. Pour the dressing mixture over the top.
- Fold and Serve Gently stir the mixture to coat everything in the dressing. Be careful not to break the potatoes or eggs apart too much. Finally, fold in the fresh herbs. For an extra kick, you can stir in a splash of pickle juice. Garnish with a sprinkle of paprika and extra herbs before serving.
Chef’s Tips
- Potato Choice: Yukon Gold potatoes are highly recommended because they offer a naturally creamy texture that works perfectly for this style of salad.
- Customize Your Crunch: The measurements for celery and onions are flexible. If you prefer a crunchier salad, feel free to increase the amount of celery.
- Add Some Heat: For those who enjoy spicy food, consider adding chopped jalapeños or a healthy dose of smoked paprika to the mix.
- Make Ahead: This potato salad tastes excellent after the flavors meld and can be stored in an airtight container in the refrigerator for up to 4 days.
