Classic Potato Salad
A creamy classic with great texture and flavors.
Ingredients
- 3 lbs russet potatoes
- a pinch of salt
- 3/4 cup mayonnaise
- 1/4 cup sour cream or buttermilk
- 1/8 cup grainy dijon mustard
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon celery salt
- 3 hard boiled eggs, peeled, mashed
- 1/2 cup red onions, finely chopped
- 1/3 cup fresh dill, finely chopped
- 2 celery ribs, finely chopped
- 2 spring onions, thinly sliced
Instructions
- Bring a large pot of water to a rolling boil
- Add a large pinch of salt and 3 pounds of potatoes into the boiling water
- Boil potatoes for 20-25 minutes
- Drain potatoes in a strainer and then cover the strainer with a kitchen towel and allow the potatoes to sit covered (in the strainer) for 20-25 minutes
- Combine 3/4 cup of mayonnaise, 1/4 cup of sour cream (or buttermilk) and 1/8 cup of a grainy dijon mustard in a large bowl
- Add 1 tablespoon of onion powder, 2 teaspoons of garlic powder and 1 teaspoon of celery salt and whisk to combine
- Add 3 peeled hard boiled eggs (finely chopped or mashed) and mix to combine
- Once the potatoes are cool enough to touch, carefully peel them (optional) and cut them into large cubes
- Add the cubed potatoes into the dressing and toss until fully incorporated
- Add 1/2 cup of finely chopped red onion, 1/3 cup of finely chopped fresh dill, 2 celery ribs that have been finely chopped and 2 spring onions that have been thin sliced
- Gently mix until all of the ingredients are fully incorporated
- Cover and chill in the refrigerator for several hours or overnight
- Store leftovers in an airtight container in the refrigerator