- Average
- Average budget
Ingredients
- 2 pounds small yellow, red, or white potatoes
- 1 tablespoon apple cider, wine, or rice wine vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise, try homemade mayonnaise
- 1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
- 3 celery stalks, finely chopped, about 1/2 cup
- 1 medium dill pickle, finely chopped, about 1/3 cup, try homemade pickles
- 2 hard-boiled eggs, peeled and chopped, optional
- 1/4 cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro
- Salt and fresh ground black pepper
Preparation
Step 1
Add the potatoes to a large pot and cover with 1 ½ inches of water. Season with salt — use one teaspoon for every quart of water.
Step 2
Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart)—Cook 15 to 20 minutes or until easily pierced with a fork.
Step 3
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath. When cool, peel the potatoes by gently pinching the skin and pulling it away.
Step 4
Chop the peeled potatoes into bite-size chunks, then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
Step 5
Stir the sour cream, mayonnaise, and mustard in a bowl.
Step 6
Add the sour cream mixture, de-flamed onions, celery, pickles, eggs, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
Step 7
Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.