Description
A classic herbed potato salad featuring tender Yukon Gold potatoes tossed with a creamy dressing made from sour cream, mayonnaise, and tangy apple cider vinegar. Enhanced with fresh herbs, celery, pickles, and hard-boiled eggs, this salad offers a perfect balance of flavors and textures, ideal for picnics, barbecues, and family gatherings.
Ingredients
Scale
Potatoes and Vegetables
- 2 lb Yukon Gold potatoes
- 1/2 medium red onion, finely chopped
- 3 celery stalks, diced
- 1 large dill pickle, finely chopped
Herbs
- 1/4 cup mixed fresh herbs (dill and chives), chopped
Dressing
- 1.5 teaspoons salt
- 1.5 tablespoons apple cider vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1.5 tablespoons yellow mustard
- 1/2 teaspoon celery seed
- 1/4 teaspoon granulated sugar
- Salt to taste
- 1/2 teaspoon freshly ground black pepper
Additional
- 2 hard-boiled eggs, chopped
Instructions
- Prepare the potatoes: Wash and peel the Yukon Gold potatoes if desired. Cut them into evenly sized chunks for uniform cooking. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for about 15-20 minutes or until potatoes are fork-tender but not falling apart.
- Drain and cool potatoes: Drain the cooked potatoes in a colander and allow them to cool slightly to room temperature while preparing the dressing and other ingredients.
- Make the dressing: In a large mixing bowl, combine sour cream, mayonnaise, apple cider vinegar, yellow mustard, celery seed, granulated sugar, salt, and freshly ground black pepper. Whisk together until smooth and well blended.
- Prepare the salad components: Finely chop the red onion, dice celery stalks, finely chop the dill pickle, and chop the fresh herbs (dill and chives). Peel and chop the hard-boiled eggs.
- Combine salad: Add the slightly cooled potatoes, chopped vegetables, herbs, and eggs to the bowl with the dressing. Gently fold everything together to evenly coat the potatoes without mashing them.
- Adjust seasoning and chill: Taste the salad and adjust salt and pepper as needed. Cover and refrigerate the potato salad for at least 1 hour before serving to let the flavors meld together.
Notes
- Use Yukon Gold potatoes for their creamy texture and yellow flesh, which holds up well in salads.
- For a tangier flavor, increase the apple cider vinegar slightly.
- This potato salad can be made a day in advance and refrigerated to improve flavor.
- For a lighter version, substitute mayonnaise with Greek yogurt or reduce the sour cream.
- Ensure potatoes are cooled enough to avoid wilting the fresh herbs and dressing.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: Herbed Potato Salad, Yukon Gold Potatoes, Creamy Potato Salad, Picnic Side Dish, Summer Salad