Potato Salad Recipe

Cook potatoes

Place the 4 cups diced Yukon Gold potatoes in a large pot and cover with cold water by at least 1 inch. Add a pinch of salt, bring to a boil, then simmer until potatoes are tender but still firm, about 12–15 minutes. Drain and spread on a sheet tray to cool slightly.

Prepare eggs

Meanwhile, place 2 eggs in a small saucepan and cover with cold water. Bring to a boil, cook 9–10 minutes, then transfer to ice water to cool. Peel and dice once cooled.

Make dressing

In a large bowl, whisk together 0.75 cup mayonnaise, 0.25 cup sour cream, 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, 0.5 teaspoon kosher salt, and 0.25 teaspoon freshly ground black pepper until smooth.

Add vegetables and herbs

Stir in 0.5 cup chopped celery, 0.5 cup chopped red onion, 2 tablespoons pickle relish or diced pickles, 2 tablespoons chopped parsley, and 1 tablespoon chopped fresh dill (if using).

Combine salad

Add the cooled potatoes and diced eggs to the dressing with the vegetables. Gently fold together until everything is evenly coated. Season to taste with additional salt and pepper if needed.

Chill and serve

Cover and refrigerate the potato salad for at least 60 minutes to meld flavors. Just before serving, give it a final stir and dust with 0.5 teaspoon paprika as a garnish.