Easy Creamy Potato Salad with Tips

Step 1

Add potatoes to large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until easily pierced with a fork.

Step 2

Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and add to the ice bath. When cool, peel potatoes by gently pinching the skin and pulling it away. Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.

Step 3

While the potatoes cook, add onions to a small bowl and cover with cool water. Wait 10 minutes then rinse. (This tones down the raw flavor of the onions).

Step 4

Mix sour cream, mayonnaise, and the mustard in a bowl.

Step 5

Add sour cream mixture, de-flamed onion, celery, pickles, eggs, and herbs to the potatoes. Gently stir to combine. (Try not to mash the potatoes).

Step 6

Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.