Classic American Potato Salad

  • Yield : 6 to 8 servings
  • Cook Time : 30m
  • Ready In : 30m
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  • 2 pounds russet potatoes, peeled and cut into 1-inch chunks
  • Kosher salt
  • 2 tablespoons apple cider vinegar
  • 3 large eggs
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1/3 cup chopped dill pickles, plus 2 tablespoons brine
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon sugar
  • 3 stalks celery, chopped
  • 4 scallions, thinly sliced
  • 1/4 cup chopped fresh parsley
  • Freshly ground pepper
  • Paprika, for topping


Step 1

Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.

Step 2

Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and run under cold water until cool; peel, chop and set aside.

Step 3

Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

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