Creamy Potato Salad
 
Makes 8 Cups
Ingredients
  • 2 pounds Yukon gold potatoes
  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 cup chopped celery
  • ¾ cup chopped baby dill pickles
  • ½ cup chopped red onion
  • 4 large eggs, hard-cooked and chopped, plus more for garnish
  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon white vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon ground black pepper
  • Garnish: chopped hard-cooked egg, chopped fresh parsley
Instructions
  1. In a large stockpot, bring potatoes, 2 tablespoons salt, and water to cover to a boil over medium-high heat. Decrease heat to medium and simmer until potatoes are just tender, 15 minutes. Drain potatoes and let cool completely. Cut potatoes into ½-inch pieces.
  2. In a large bowl, toss together cooled potatoes, celery, pickles, red onion, and eggs.
  3. In a small bowl, whisk together mayonnaise, sour cream, mustard, vinegar, parsley, dill, pepper, and remaining 1 teaspoon salt. Add mayonnaise mixture to potato mixture, gently tossing until well combined.
  4. Cover and refrigerate until ready to serve. Garnish with egg and parsley, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/creamy-potato-salad/