All American Potato Salad
Classic American potato salad with crisp veggies, tender potatoes, and a tangy dressing.
Yield: 8
Calories: 89kcal
Materials
- 2 pounds potatoes, peeled and cubed into bite-sized pieces
- 2 Tbsp. apple cider vinegar
- 1/2 tsp. Kosher salt
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup dill pickles, chopped
- 2 Tbsp. pickle brine
- 2 Tbsp. yellow mustard
- 1 tsp. sugar
- 1/2 tsp. ground pepper
- 4 large hard boiled eggs, chopped
- 3 stalks celery, chopped
- 4 green onions, sliced
- 1/4 cup fresh parsley, sliced
- paprika for topping, optional
Instructions
- Boil potatoes in salted water until tender, 12 - 15 minutes. Drain then place into medium bowl. Mix in vinegar and salt. Allow to cool completely.
- In large bowl, whisk together mayonnaise, sour cream, pickles, brine, mustard, sugar, and pepper. Toss in eggs, celery, onions, parsley, and potatoes.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Sprinkle with paprika just before serving. Enjoy!
Notes
Hold off adding salt until after it's been refrigerated. The pickles and pickle brine both have salt and this may be enough to season the potato salad to your liking.
Lasts for 3 - 4 days in the refrigerator.
Nutrition
Calories: 89kcal | Carbohydrates: 7g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 599mg | Potassium: 139mg | Fiber: 1g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg