The BEST Potato Salad Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds creaminess.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes offer more nutrients and fiber.

Cut 3 lbs of Yukon Gold potatoes into roughly 1 inch sized pieces.

Transfer the potatoes into a large pot and cover with about 2 inches of water.

Add 2 tsp of salt to the water.

Bring the water to a boil, then simmer for 10 to 15 minutes until the potatoes are fork tender.

While the potatoes are boiling, chop 2 stalks of celery and set aside.

Chop a combination of fresh herbs (dill and parsley) to yield about 1/4 cup.

Finely dice about 1/2 cup of red onion and set aside.

Finely chop about 1/2 cup of pickles.

Chop the hard-boiled eggs into larger pieces.

Once the potatoes are fork tender, drain them in a colander and spread them onto a sheet pan to cool.

Transfer the red onions to a medium bowl and add 2 tbsp of apple cider vinegar to deflame them for 10 minutes.

In a large mixing bowl, combine the cooled potatoes, chopped celery, pickles, and eggs.

In the bowl with the onions, add 1/2 cup of mayonnaise, 1/2 cup of sour cream, 2 tbsp of Dijon mustard, 1 tsp of salt, and 1/2 tsp of black pepper; stir to combine.

Pour the dressing over the potato mixture and gently stir to coat without breaking the potatoes.

Fold in the chopped herbs and sprinkle with smoked paprika for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens