Old Fashioned Creamy Potato Salad

Every time I post a potato salad recipe, I note that I tend to choose a vinegar-based one over a mayo based one. But every once in a while, I get a craving for some good old fashioned creamy potato salad, the kind my grandma used to make. Well, that feeling hit me hard about a month ago, and I knew it wouldn't go away until I made a batch. It actually took two batches to quiet the craving.

If you're looking for a good all-American style meal to serve on the Fourth of July this year, it doesn't get much closer than some tender grilled barbecue ribs, baked beans, corn on the cob, and some potato salad. Although, adding some classic macaroni salad would also be a nice touch. That's my next craving...I can feel it stirring just under the surface. Oh, and don't forget to top it off with a bomb pop.

All you'll want to do after eating this meal is watch some awesome fireworks and listen to some patriotic tunes. Sounds like summer in the U.S.A. to me.

Old Fashioned Creamy Potato Salad

Tender red potatoes, crisp celery, and hard boiled eggs are folded into a creamy dressing in this classic potato salad recipe.

by Heather Schmitt-Gonzalez

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: simmer salad side vegetarian soy-free nut-free eggs potatoes sour cream mayonnaise Fathers Day July 4th Labor Day Memorial Day American summer

Ingredients (serves 8)

• 2 1/2 pounds small-medium red potatoes
• 3 tablespoons cider vinegar, divided
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon granulated sugar
• 4 hard-boiled eggs, chopped
• 1 cup diced celery
• 2 tablespoons fresh chopped dill
• 2 tablespoons fresh chopped chives
• kosher salt
• ground black pepper

Instructions

Quarter the potatoes and put them into a large pot; cover with cold water by a couple of inches. Bring to a boil, then lower to a steady simmer for 20 minutes, or until tender. Drain and toss with 1 tablespoon of the vinegar and 1/2 teaspoon salt. Let cool completely.

In a large bowl, mix the mayonnaise, sour cream, remaining 2 tablespoons vinegar, and sugar together until combined. Add the cooled potatoes, chopped eggs, celery, and herbs. Fold everything together until well-coated. Taste, then add salt and pepper to your liking.

Serve right away or refrigerate for up to 24 hours.

-adapted from 50 Picnic Salads insert in June 2014 Food Network Magazine

More delicious potato salad recipes:
Beef and Potato Salad w/ Chipotle
Fingerling Potato Salad w/ Honey-Thyme Vinaigrette
Lentil and Fingerling Potato Salad w/ Warm Bacon Vinaigrette
Roasted Potato and Corn Salad w/ Bacon
Sausage Potato Salad