A classic potato salad recipe with lots of suggestions for substitutions and mentions where things are optional (like eggs). Potato salad is personal – always add to your likings and taste!

Recipe by: Inspired Taste
Serves: serves 4
Prep Time: Quick & Easy


2 pounds small yellow, red or white potatoes

1 tablespoon apple cider vinegar (substitute: white wine vinegar or white vinegar)

1/2 cup regular sour cream, 14% mf

1/4 cup mayonnaise

1 tablespoon yellow mustard (substitute dijon or whole grain mustard)

1/2 cup red onions, finely chopped (1 medium)

1/2 cup celery, finely chopped (3 ribs)

1/3 cup kosher dill pickles, finely chopped

2 hard boiled eggs, peeled and chopped, optional

1/4 cup chopped fresh herbs (the most common herbs in potato salad are parsley and chives, but dill, cilantro and tarragon all work well.)

0 salt and freshly ground black pepper, to taste

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Cook Potatoes

1. Add potatoes to large pot then cover with 1 1/2 inches of water. Season with salt -- 1 teaspoon for every quart of water.

2. Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.

3. While potatoes cook, set up an ice bath. Add cold water to a medium bowl then add ice. Drain potatoes then add to ice bath. Once cooled, peel potatoes by gently pinching the skin and pulling it away.

4. Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter 1 tablespoon of vinegar over potatoes and lightly season with salt. [Potato-Salad-Recipe-Step-1]

Prepare Potato Salad

5. While the potatoes cook, add onions to a small bowl then cover with warm water. Wait 10 minutes then rinse. (This tones down the onions a little).

6. In a medium bowl, combine sour cream, mayonnaise and mustard.

7. Add dressing, onion, celery, pickles, eggs and herbs to potatoes. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper. [Potato-Salad-Recipe-Step-3]
Refrigerate at least 30 minutes before serving. Serve cold or bring to room temperature.

Notes and Tips

Make-Ahead Tip: If we have the time, we make this a day in advance. The flavors really meld together overnight.

Storing: Keep refrigerated salad up to 3 days. 

Read more: http://www.inspiredtaste.net/22809/simple-potato-salad-recipe/#ixzz36t1tImBj