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Classic Potato Salad


Potato Salad

Potato Salad

Move beyond the mayonnaise potato salad from the deli counter and try this easy, homemade version. It's so much better when homemade. I've added some chopped dill pickle and a little white horseradish to the dressing to give it a flavor lift. One tip for the salad is to be sure to add the dressing while the potatoes are still warm so they absorb more flavor.

Prep Time: 20 minutes

Cook Time: 15 minutes

Chill: 1 hour

Total Time: 1 hour, 35 minutes

Yield: 8 servings


  • 2 pounds small red-skin or Yukon Gold potatoes, scrubbed
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon prepared white horseradish
  • 1 tablespoon dill pickle juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 small cucumbers, halved lengthwise, seeded, and thinly sliced crosswise (1 1/2 cups)
  • 1/2 cup chopped green onions
  • 1/3 cup finely chopped dill pickle


1. Bring a large pot of water to a boil. Add the potatoes, cover, and cook over medium heat for 12 to 15 minutes, or until firm-tender. Drain and let cool until warm.

2. Meanwhile, make the dressing: In a large serving bowl, whisk the sour cream, mayonnaise, mustard, horseradish, pickle juice, sugar, salt, and pepper until well blended.

3. Stir in the cucumbers, green onions, pickle, and warm potatoes. Gently toss to mix and coat. Cover and refrigerate for at least 1 hour for the flavors to develop.

4. Serve the potato salad chilled or at room temperature.

Recipe Notes

• Prepare the potato salad and refrigerate it in an airtight container for up to 2 days ahead.
• Potatoes of equal size will cook in the same amount of time. Cook potatoes for a salad just to the firm-tender stage. Overcooked potatoes will absorb too much of the dressing and become mushy.
• When selecting potatoes, choose those that are fairly clean, smooth, and firm. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Potatoes with a low-starch content are recommended for the potato salad because they will hold their shape in a salad. Low starch varieties include the blue of purple, Yukon Golds, red-skin and fingerlings.
• Add a can of drained tuna or salmon, drained kidney beans, black beans, or chick-peas, or ham chunks to the salad for a heartier version of this potato salad.
• For a colorful version of this salad, use a mix of small blue potatoes, red-skin and Yukon Gold.
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