Easy Creamy Potato Salad
35 min6 servings
A creamy, tangy potato salad with a three-ingredient dressing of mayo, sour cream, and mustard, studded with celery, pickles, eggs, and fresh herbs.
| prepFill a medium bowl with ice and cold water | |||||
| 907 g small yellow, red, or white potatoes | Boil potatoes in salted water, 15–20 min | Cool potatoes in ice bath, 5–10 min | Peel potatoes, chop, toss with vinegar | Toss potatoes with dressing, onion, celery, pickle, eggs & herbs | Chill 30 min before serving |
| 1 tablespoon apple cider vinegar | |||||
| 113 g sour cream | Whisk sour cream, mayo & mustard | ||||
| 56 g mayonnaise | |||||
| 1 tablespoon yellow mustard | |||||
| ½ medium red onion, finely chopped (about ½ cup) | Soak onion in cold water, 10 min; drain | ||||
| 3 celery stalks, finely chopped (about ½ cup) | |||||
| 1 medium dill pickle, finely chopped (about ⅓ cup) | |||||
| 2 hard-boiled eggs, peeled and chopped (optional) | |||||
| ¼ cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro) | |||||
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