Perfect Potato Salad
Diced potatoes, hard-boiled eggs, diced celery, and a flavorful dressing with both sweet and dill pickle relish makes for the best potato salad you have ever had.
Servings: 8 people
Ingredients
- 8 large russet potatoes, peeled and chopped into 1-inch cubes
- 1/2 cup vinegar of choice, I used Onion Blossom Vinegar
- 3 ribs celery hearts, chopped (I like the light green stalks)
- 6 hard-boiled eggs, 5 chopped roughly, save 1 whole egg for later
For the Dressing:
- 2 cups cage-free mayo
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- 1/2 cup dill pickle relish
- 1/2 cup sweet pickle relish
- 2 tbsp finely chopped fresh dill
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1 small garlic clove, minced finely
- 1 small shallot, minced finely
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
- Fresh parsley, for garnish
- Sprinkle of paprika, for garnish
Instructions
- Begin with peeling and chopping your potatoes. Add to your boiling pot filled with cold water immediately after cutting to avoid browning on your potatoes.
- When done cutting potatoes, make sure you have at least 1 inch of water above the potatoes. Add vinegar to the potato boiling water. This will add flavor to the potatoes and it will help them stay firm after cooking, so they do not break up much in the salad.
- Boil potatoes at a rolling boil for 8 minutes. Drain. Set a kitchen towel over the sieve to allow the potatoes to steam while you continue with the recipe.
- Chop your celery and hard boiled eggs and set into a large bowl.
- Make your dressing. Add all ingredients, aside from the fresh parsley, into a medium bowl and whisk together until homogenous. Taste and adjust for seasoning if needed.
- Add potatoes to the large bowl with the celery and eggs. Add 1/2 of the dressing and fold everything together with a spatula. Add more dressing as needed. I like to make extra because the potato salad tends to dry out as it sits.
- Take your one reserved hard-boiled egg and slice thinly for garnish.
- Transfer potato salad into a clean bowl for serving. Top with slices of egg, parsley, and a sprinkle of paprika. Cover with plastic wrap and a tight-fitting lid. Refrigerate for at least two hours, up to overnight, before serving.