Ingredients
Scale
- 900g small waxy potatoes (Yukon Gold recommended)
- 1 tablespoon apple cider vinegar
- 125ml sour cream
- 60ml mayonnaise
- 1 tablespoon yellow mustard
- ½ medium red onion, finely chopped
- 3 celery stalks, finely chopped
- 1 medium dill pickle, finely chopped
- 2 hard-boiled eggs, chopped (optional)
- 60ml fresh herbs (parsley, dill, chives)
- Salt and pepper to taste
Instructions
- Cook potatoes in a large pot of cold salted water until fork-tender (15–20 minutes).
- Prepare an ice bath in a large bowl.
- Soak chopped red onion in cold water for 10 minutes, then drain.
- Drain potatoes and transfer immediately into ice bath until cool enough to handle.
- Peel potatoes while still slightly warm.
- Cut into chunks and place in a large bowl. Drizzle with apple cider vinegar and season with salt while warm.
- Mix sour cream, mayonnaise, and mustard in a separate bowl.
- Gently fold dressing, onion, celery, pickles, eggs, and herbs into potatoes.
- Season with salt and pepper. Refrigerate at least 30 minutes before serving.
Notes
- Use waxy potatoes like Yukon Gold for best texture.
- Adding vinegar while warm helps flavor absorption.
- Soaking onions removes harsh bite.
- Best flavor develops after resting overnight.
- Store in fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American