Go Back

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!

Course Side Dish
Author Christina Shoup


  • 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


  1. 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.

  2. While the potatoes are steaming, combine sour cream, mayonnaise, both mustards, relish, vinegar, worcestershire, dill, salt and pepper in a large bowl.

  3. Add red onion, celery and green onion and combine.

  4. 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.