What can I say? Classic Potato Salad is the most delicious summer side. It is creamy and delicious and is the ideal partner for ribs, burgers, chicken, or whatever else is grilling. Perfectly cooked potatoes and tossed with lots of chopped celery, hard-boiled eggs, pickles, and onions and then dressed in a luxurious dressing. This is truly a family favorite, and everyone I know loves this one.
Ingredients for Classic Potato Salad:
Salad:
3 pounds small potatoes, scrubbed clean
2 tablespoons pickle juice
2 tablespoons champagne vinegar
1 cup diced celery
3/4 cup finely diced red onion
1/2 cup finely diced dl pickles
3 hardboiled eggs, diced
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon yellow mustard
2 tablespoons pickle juice
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
Time-Saving Tip: While the salad tastes best the day it is prepared, you can make it one day in advance.
Let's see what we need.
We're ready to cook.
Combine the dressing ingredients; set aside.
Steam the potatoes until when pierced with a knife is no resistance. I like to steam the potatoes, so they don't get waterlogged.
When cool enough to handle but still hot - quarter or halve the potatoes depending on the size. I like to end up with 3/4 inch pieces.
Transfer the potatoes to a large bowl. Pour in the pickle juice and vinegar and gently fold into the potatoes, coat each piece. Let cool.
Once the potato mixture has cooled, add the pickles, onions, celery, and eggs. Once combined, fold in the dressing.
It's ready! Classic Potato Salad is just what you want it to be. Delicious, creamy, and in a summer bowl. Though this is so good, you will be making it all year round.
Enjoy!
Classic Potato Salad:
Salad:
3 pounds small potatoes, scrubbed clean
2 tablespoons pickle juice
2 tablespoons champagne vinegar
1 cup diced celery
3/4 cup finely diced red onion
1/2 cup finely diced dill pickles
3 hardboiled eggs, diced
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon yellow mustard
2 tablespoons pickle juice
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
Combine the dressing ingredients; set aside.
Steam the potatoes until when pierced with a knife is no resistance. I like to steam the potatoes, so they don't get waterlogged.
When cool enough to handle but still hot - quarter or halve the potatoes depending on the size. I like to end up with 3/4 inch pieces.
Transfer the potatoes to a large bowl. Pour in the pickle juice and vinegar and gently fold into the potatoes, coat each piece. Let cool.
Once the potato mixture has cooled, add the pickles, onions, celery, and eggs. Once combined, fold in the dressing.
Time-Saving Tip: While the salad tastes best the day it is prepared, you can make it one day in advance.
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