Classic Potato Salad

For the zing-phobic, you can skip the horseradish dressing and keep it classic and creamy.

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from wsj.com

Ingredients

  • 2 1/2

    pounds red or white new potatoes, scrubbed and cut into quarters

  • Kosher or other coarse salt

  • 1/3

    cup mayonnaise

  • 1/4

    cup sour cream

  • 1/4

    cup buttermilk

  • 1

    tablespoon mustard

  • 1

    tablespoon sweet relish

  • 1/2

    teaspoon sugar

  • 3/4

    cup minced celery

  • 1/2

    cup finely minced red onion

  • Freshly ground black pepper

  • For Lemon Horseradish Potato Salad (optional):

  • 1/2

    cup sour cream or plain yogurt, or a combination

  • 2

    tablespoons bottled horseradish

  • 2

    tablespoons Dijon mustard

  • 1

    tablespoon fresh lemon juice

  • 1/3

    cup finely minced onion

  • slightly cooled potatoes (as prepared above)

Directions

Place potatoes in a large lidded saucepan and add cold water to cover and a generous amount of salt. Cover, place over high heat and bring to a simmer. Reduce heat to medium and simmer, uncovered, until potatoes are tender and a sharp knife slides in easily, about 15 minutes. * While potatoes are cooking, make dressing: In a medium bowl, mix together mayonnaise, sour cream, buttermilk, mustard, relish, sugar, celery and onion. Season with salt and pepper. Drain potato quarters well and let them sit until they are cool enough to handle. Cut them into ½-inch dice. While potatoes are still slightly warm, toss them in a large serving bowl with the dressing. Serve at room temperature. *Lemon Horseradish Potato Salad: In a medium bowl, mix together sour cream or plain yogurt, or a combination, horseradish, Dijon mustard, fresh lemon juice and onion. In a large serving bowl, toss dressing with slightly cooled potatoes. Serve at room temperature.

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