Easy Creamy Potato Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

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

1/2 medium red onion, finely chopped, about 1/2 cup

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

Directions

Cook Potatoes

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.

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.

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.

Chop the peeled potatoes into bite-size chunks, then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.

"De-flame" Onions

While the potatoes cook, add the onions to a small bowl and cover with cold water. Wait for 10 minutes, then rinse. This step helps to tone down the raw flavor of the onions.

Make Potato Salad

Stir the sour cream, mayonnaise, and mustard in a bowl.

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.

Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.

Notes

Jade - aight just made this bitch today and MAN. It’s pretty damn good imo. I didn’t add eggs or the apple cider vinegar. I’d add carrots next time (diced up thinly) and you’d have a bomb potato salad. Highly rated. I’ll add a photo if I remember

Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 250
• Total Fat: 13 g
• Saturated Fat: 4 g
• Cholesterol: 75 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 6 g