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Potato Salad
Stove TopVegitablesLunchDinnerSide Dish

Potato Salad

Extra flavorful!:
meaningfuleats.com

Prep time: 10 minutes
Cook time: 20 minutes + 30m to chill
Total Time: 1 hour
Servings: 6-8

Ingredients

  • 2 1/2 pounds red potatoes cut in half and into 1/2-inch chunks
  • 4 TBS white wine vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 TBS yellow mustard
  • 3-4 hard boiled eggs diced
  • 1/2 cup celery - diced
  • 3 green onions thinly sliced (white and green parts)
  • 1/4 cup pickles diced (sweet or dill depending on your taste)

Directions

  1. Bring a large pot of water to boil. Generously salt the water and add the cut potatoes.
  2. Boil until fork tender for about 15-20 minutes, checking every couple minutes towards the end of cooking. Drain the potatoes.
  3. In a large bowl, whisk together the white wine vinegar, salt, pepper and sugar.
  4. Pour the warm potatoes into the vinegar mixture and gently mix with a rubber spatula to combine.
  5. Whisk together the mayonnaise sour cream and mustard. Pour over the potatoes and gently fold in.
  6. Add the remaining ingredients and gently stir to combine.
  7. Cover and refrigerate for at least 1 hour and up to 6 hours. Enjoy!

Notes

  • make sure to generously salt the water that the potatoes will be cooked in.
  • Toss the hot potatoes in the vinegar/sugar/seasoning mixture. Wait to fold in the sour cream/mayo mixture until the potatoes have fully cooled. 
  • Let the potato sit for at least 30 minutes, preferably 2 hours for the flavors to meld. The potato salad is best eaten within 8 hours of making it.