Classic Potato Salad
Ingredients
-
3
pounds
potatoes, peeled and cut into ¾-inch chunks
-
1
cup
mayonnaise
-
⅓
cup
sour cream
-
3
tablespoons
white vinegar or dill pickle juice
-
1-2
teaspoons
sugar
-
1
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
2
tablespoons
grated onion
-
½
teaspoon
dried dill
-
1
teaspoon
dried parsley
-
1½
cups
diced celery
-
3-4
pieces
hard boiled eggs
-
¼
cup
finely chopped dill pickle (optional)
Instructions
- Boil the potatoes in a large stock pot until fork-tender, about 10-15 minutes, then drain and cool to room temperature.
- In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, pepper, grated onion, dill, and parsley.
- Add the cooled potatoes and diced celery to the dressing and stir to coat.
- Fold in the diced hard-boiled eggs.
- Chill the salad for at least 3 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
300mg
Cholesterol
100mg
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