Best Potato Salad
Potato salad is the epitome of summer picnics and barbeques. This one is a family favorite and easily adaptable- we often add diced hard boiled egg and crumbled bacon. The key to flavorful potato salad is to properly salt the water!
Servings: 10 servings
Ingredients
- 3 lbs baby dutch potatoes, halved or quartered in large any thin skinned potato will work
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tbsps dijon mustard
- 2 tbsps whole grain mustard
- 2 tbsps sweet pickle relish
- 1 tbsp champagne vinegar white wine vinegar works as well
- 2 dashes worcestershire sauce
- 1 tbsp dried dill weed
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ red onion, finely chopped
- ½ cup diced celery
- 3 green onions, sliced
Instructions
- Place potatoes and 2 tbsp of kosher salt in a medium pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook potatoes until easily pierced with a knife, about 12-15 minutes. Drain potatoes into a colander and place colander over the empty pot. Cover with a kitchen towel and let steam for 15-20 minutes.
- While the potatoes are steaming, combine sour cream, mayonnaise, both mustards, relish, vinegar, worcestershire, dill, salt and pepper in a large bowl.
- Add red onion, celery and green onion and combine.
- Add steamed potatoes and gently fold until the mixture coats the potatoes. Taste for seasonings. Cover and refrigerate for a few hours to blend flavors. Taste before serving, adjust seasonings as desired.