Potato salad is a classic American summer side dish that reminds me of hot summer days, afternoon picnics and grilling sessions. I used to purchase potato salad from a local deli but the ingredients on the label were a bit off-putting. I didn’t recognize most of them listed and I finally decided to just make it from scratch. This recipe is a perfect antidote to the store-bought problem. While it is more time consuming than just running to the store, this recipe is healthier and you know exactly what’s going in it. It’s a delicious alternative to the processed stuff!
Homemade Potato Salad
(Makes about 6 servings)
- 2 pounds potatoes
- 1 tbsp apple cider vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp dijon mustard
- 1/3 cup finely chopped red onion
- 1/3 cup finely chopped dill pickles
- 2 hard-boiled eggs, peeled and chopped
- 1-2 tsp chopped fresh dill (or more to taste)
- 1 green onion, chopped
- Salt and freshly ground black pepper, to taste
- Add potatoes to a large pot and fill with water until submerged. Throw in a pinch of salt.
- Cover and bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
- While the potatoes are cooking, fill a large bowl with cold water and some ice cubes.
- Add the potatoes to the cold water and let cool, about 10 minutes.
- Drain the water and remove the skins by pinching skin and pulling it away. Discard the skins.
- Transfer the potatoes to another bowl. Chop peeled potatoes into bite-size chunks with a knife.
- Drizzle the apple cider vinegar over the potatoes and season with salt and pepper.
- In a small bowl, stir together the mayonnaise, mustard and sour cream.
- Add the mayonnaise mixture, pickles, red onion, green onion, eggs, and dill to the potatoes. Stir in the mixture and combine well with the potatoes (without mashing them). Taste and adjust the dill, salt and pepper if necessary.