Why Make This Recipe

Potato salad is a classic dish that is simple to make and always a crowd-pleaser. It’s perfect for picnics, barbecues, or just a cozy family meal. This recipe combines flavors from apples, celery, and fresh herbs, creating a balanced dish that is both delicious and refreshing. Making your own potato salad allows you to control the ingredients and tailor it to your taste.

How to Make Potato Salad

Ingredients:

• 3 pounds potatoes
• 2 tbsp apple cider vinegar
• 6 large eggs
• 1 cup diced apple (peeled)
• 1/3 cup thinly sliced red onion
• 2 stalks celery, sliced
• 1 tbsp celery seeds
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1/2 cup sour cream
• 2 tbsp dijon mustard
• 1/2 tsp salt, plus more to taste
• 1/2 tsp pepper, plus more to taste
• 1 cup sweet pickles, chopped with juice or sweet pickle relish
• 1/4 tsp paprika for garnish

Directions:

1. Prepare Potatoes: Quarter the potatoes and place them in a large pot. Fill with water until potatoes are covered by about two inches. Add about two teaspoons of salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until fork-tender, about 10-15 minutes depending on the size of the potato.

2. Hard Boil Eggs: Place eggs in a medium pot and cover with water (about an inch above eggs). Add a teaspoon of salt and vinegar to the water. Bring to a boil, then turn off the burner and cover the pot. Leave for ten minutes, then drain and cool the eggs in cold water.

3. Prepare Ingredients: Drizzle apple cider vinegar over drained potatoes and toss. Set aside. Slice red onion thinly and chop into shorter pieces. Drizzle lemon juice over, toss, and set aside. Chop dill and chives, slice celery stalks, peel and chop the apple, peel and chop the hard-boiled eggs, and chop enough pickles to fill a measuring cup.

4. Make Dressing: In a medium bowl, mix mayonnaise, sour cream, dijon mustard, and celery seeds. Add chopped pickles and juice, mix well, and set aside.

5. Assemble Salad: Pour the dressing over the potatoes and toss. Add onion, apple, celery, dill, chives, and eggs, and gently mix. Sprinkle with paprika before serving. Serve & Enjoy!

How to Serve Potato Salad

Serve potato salad chilled or at room temperature. It can be the main dish or a side. Pair it with grilled meats, sandwiches, or enjoy it on its own.

How to Store Potato Salad

To store potato salad, place it in an airtight container and refrigerate. It will keep well for about 3 to 5 days. Make sure to give it a gentle stir before serving if the dressing has thickened.

Tips to Make Potato Salad

1. Choose waxy potatoes like red or new potatoes for better texture.
2. Adjust the amount of mayonnaise and sour cream to suit your taste.
3. Let the salad sit in the fridge for a few hours to meld flavors before serving.

Variation

You can add ingredients like bell peppers, bacon bits, or hard-boiled eggs to enhance flavors. For a creamy twist, try adding Greek yogurt instead of sour cream.

FAQs

1. Can I use different types of potatoes?
   Yes, you can use any type of potato. Waxy potatoes hold their shape better, while starchy potatoes make for a creamier salad.

2. Is potato salad gluten-free?
   Yes, this potato salad recipe is gluten-free.

3. Can I make potato salad ahead of time?
   Absolutely! It can be made a day in advance. Just keep it refrigerated until serving.