Potato Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Peel the potatoes if you like, and cut into ¾ to 1-inch-sized pieces. Place them in a large pot, then cover with cold water by about two inches. Add two teaspoons of salt to the water, place over medium-high heat, and bring to a boil. Reduce to a simmer and cook for 10 to 15 minutes, until fork tender.

Drain the potatoes, then spread them on a sheet tray in a single layer to cool slightly, about 10 minutes. While they are still warm, place them in a large mixing bowl and drizzle with 2 tablespoons of vinegar. Stir gently to combine. (This helps to season the potatoes.) Set aside to cool to room temperature.

In a medium bowl, combine the onions with the remaining 2 tablespoons of apple cider vinegar. Set this aside for about 10 minutes to “deflame” the onion and take the “bite” out.

To the bowl with the onions, combine the mayonnaise, sour cream, Dijon mustard, the remaining 1 teaspoon of salt, and pepper. Stir well to combine.

To the bowl with the potatoes, add the pickles, hard-boiled eggs, celery, and dressing. Stir gently to coat all of the ingredients. Add a splash of the pickle juice to taste, if you like. Fold in the fresh herbs. Sprinkle the paprika on top just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens