Description
An elegant twist on a classic potato salad, featuring tender potato cubes, crisp celery, and a smooth, tangy sauce for a refined side dish.
Ingredients
Scale
- 2¼ lb small Yukon Gold or red potatoes, scrubbed and cut into bite-size pieces
- 3 large eggs, hard-boiled, peeled and quartered
- 2 celery stalks, finely diced
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or freshly squeezed lemon juice
- 1 teaspoon granulated sugar or honey (optional)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons shallot, very finely minced
- 2 tablespoons chives, finely snipped
- 2 tablespoons flat-leaf parsley, finely chopped (optional)
- Smoked paprika or celery seed, a pinch, for garnish
Instructions
- Cook the potatoes: place cut potatoes in cold, salted water. Bring to a simmer and cook until fork-tender, about 10–12 minutes. Drain and steam-dry in the pot for 1–2 minutes.
- Hard-boil the eggs: while potatoes cook, place eggs in boiling water for 10 minutes, then plunge into ice water. Peel and quarter when cool.
- Make the dressing: whisk together mayonnaise, sour cream, Dijon, vinegar (or lemon), sugar (if using), salt, and pepper until smooth.
- Combine: gently fold warm potatoes into the dressing, then add shallot, celery, and most of the chives. Fold in quartered eggs last.
- Adjust and finish: taste and adjust salt, pepper, and acid. Add reserved potato water if dressing is thick. Sprinkle parsley and remaining chives; finish with paprika or celery seed.
Notes
Rest the salad for at least 30 minutes in the refrigerator to meld flavors; return to room temperature before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg