Ingredients
– 1 kg (about 2 lbs) potatoes (I prefer Yukon Gold for their creamy texture)
– 1 cup mayonnaise
– ½ cup sour cream
– 2 tablespoons dijon mustard
– 1 tablespoon apple cider vinegar
– 1 small red onion, finely chopped
– 2 celery stalks, chopped
– 4 hard-boiled eggs, chopped
– Salt and pepper to taste
– Fresh parsley or chives, for garnish
Equipment Needed
– Large pot for boiling potatoes
– Mixing bowl
– Whisk or spatula for mixing the dressing
– Chopping board
– Knife
– Serving bowl
Step-by-Step Instructions
The first step in making this potato salad is to prepare your potatoes. Begin by washing them thoroughly and cutting them into quarters to ensure they cook evenly. Add them to a large pot filled with salted water and bring it to a gentle boil. You’ll want to cook the potatoes until they’re fork-tender, which usually takes about 15-20 minutes. While they’re boiling, the aroma of fresh potatoes fills my kitchen with such a comforting scent! After cooking, don’t forget to drain the potatoes and let them cool. Trust me, you don’t want to add the dressing to hot potatoes! (See the next page below to continue steps…)