Potato Salad

Potato Salad! everyone is constantly raving approximately how top this recipe is! It’s plenty just like the potato salad you had as a kid but even higher and with less energy thanks to the light mayo. It’s wealthy and creamy, it’s perfectly flavorful, it’s hearty, and it has all the high-quality textures.

elements

Salad

• 3/4 cup finely chopped red onion , rinsed under cool water and drained
• 1 cup chopped celery
• 3 lbs russet potatoes , peeled, rinsed and diced into 1-inch chunks
• 4 eggs hard boiled , peeled and diced
• 1 Tbsp salt , then to taste
• 2/3 cup chopped baby dill pickles
• 1 Tbsp chopped fresh parsley (optional)

Dressing

• 1/2 tsp freshly ground black pepper, or more to taste
• 2/3 cup sour cream
• 1/2 tsp celery seed
• 1/4 cup milk, then more as needed
• 1 1/2 Tbsp apple cider vinegar
• 2/3 cup light mayonnaise
• 1 Tbsp prepared yellow mustard

instructions

1. location potatoes in a massive pot. cover with water (water degree have to come approximately 1-inch above potatoes), season with 1 Tbsp salt.
2. deliver to a boil over medium-excessive heat, then reduce warmth to medium-low, cover and simmer till potatoes are just tender all the way via, about 10 - 15 mins (do not over prepare dinner them). Drain potatoes then transfer to a bowl.s.
3. cowl bowl with plastic wrap whilst leaving a gap on the threshold for warmth to escape and sit back 30 minute
4. In a medium mixing bowl whisk together mayonnaise, sour cream, apple cider vinegar, mustard, pepper, celery seed and three Tbsp milk. Season with salt to taste (approximately 3/four tsp+).
5. add eggs, red onion, celery, dill pickles and dressing to bowl with potatoes. Toss everything to coat. thin with extra milk as preferred 1 Tbsp at a time (you may need as much as four Tbsp more).
6. ideally sit back at the least half-hour. Serve cold and sprinkle top with fresh parsley if preferred.

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