|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 6g||20%|
|Total Sugars 5g|
|Vitamin C 24mg||118%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is the perfect salad for your Fourth of July celebration or any summer cookout or gathering. Small firm potatoes and chopped hard-boiled eggs make this a delicious potato salad, and the colorful potatoes make it attractive and festive.
This version is made with a combination of mayonnaise and sour cream. Chopped fresh dill and dill relish flavor the dressing perfectly. Feel free to use new potatoes or all one color if you prefer.
"Perfect simple classic potato salad. I loved the choice of potatoes and the fact that they didn’t turn mushy once they mixed. If you prefer your salad less saucy, I recommend adding the sauce slowly to adjust it to your taste." —Tara Omidvar
3 pounds multi-color small potatoes, such as Peruvian purple, red, white or new potatoes
Salt, as needed
1 cup diced celery
6 large hard-cooked eggs, coarsely chopped
1/2 cup coarsely chopped red onion
3/4 cup mayonnaise
1/2 cup sour cream
2 teaspoons finely chopped fresh dill
1 1/2 tablespoons dill relish
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
Scrub potatoes and trim any bruises and other imperfections. Cut into 1/2- to 1-inch pieces.
Rinse the potatoes and put them in a large saucepan filled with enough well-salted water to cover by 1-inch.
Bring the potatoes to a boil. Reduce the heat to medium-low. Cover and cook until the potatoes are fork-tender, 10 to 15 minutes.
Drain, return the potatoes to the pot, and let cool slightly. For quicker cooling, spread the potatoes in a single layer on a large rimmed baking sheet.
In a large bowl, combine the potatoes, celery, eggs, and onion.
In medium bowl, combine the mayonnaise, sour cream, dill, dill relish, and salt and pepper to taste.
Gently fold enough of the mayonnaise dressing into the potato mixture to coat. Add more dressing to taste. Adjust the seasonings if necessary with more salt and pepper just before serving.
- Potatoes will absorb more of the dressing if they're dressed while still warm.
- New potatoes, red-skinned potatoes, round whites, and other waxy potatoes hold their shape well when they're cooked, making them the best choice for salads.