The Best Potato Salad

total time:: 30 min

Makes 8 - 10 servings

Dad always brought home the most amazing potato salad from a deli near where he worked. No matter how many times I tweaked my potato salad recipe, I could never get it just right. Then one day I tasted a recipe that matched it exactly - it was perfect - tangy and salty and creamy. The secret ingredient? Vinegar!

ingredients

3 lbs all-purpose potatoes, cut into 1-inch chunks
1/4 cup cider vinegar
2 tablespoons olive oil
1 tablespoon spicy brown mustard
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
3 cloves garlic
3/4 cup mayonnaise
1/2 cup sour cream
2 medium celery stalks, diced
1/2 small red onion, diced
2 tablespoons fresh parsley, chopped

directions

1
In a large saucepan, place potatoes and enough water to cover and bring to a boil. Reduce heat to low, cover and simmer 8-10 minutes or until potatoes are fork-tender.
2
Meanwhile, in a large bowl, whisk vinegar, oil, mustard, garlic, pepper and 1 teaspoon salt.
3
Drain potatoes. Add hot potatoes to bowl with vinaigrette. Gently stir to combine. Let stand until cool.
4
In a small bowl, mix mayonnaise, sour cream and remaining 1/2 teaspoon salt. Add mayonnaise mixture, celery, parsley and red onion to potatoes. Stir to combine. Refrigerate 4 hours or overnight.

notes

Whether you leave the skin on or peel the potatoes is up to you. Personally I like the skin in my potato salad - red potatoes have a very thin skin and I think it adds a nice texture.

Source: Erin