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1. Cook the Potatoes
Place the chopped potatoes in a large pot and cover them with cold, salted water.
Bring the water to a boil, then reduce to a simmer. Cook for about 10-12 minutes, or until the potatoes are fork-tender.
Drain the potatoes and spread them out on a baking sheet to cool slightly. This prevents them from becoming too mushy when mixed.
2. Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar or pickle juice, sugar, salt, and black pepper.
Taste and adjust the seasoning as needed. If you like a little extra tang, add more vinegar or mustard.
3. Assemble the Salad
Add the cooled potatoes to the bowl with the dressing.
Gently fold in the celery, dill pickles, red onion, and hard-boiled eggs.
Sprinkle in the fresh dill or parsley and mix everything together until well coated.
For extra flavor, let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully.
4. Serve and Enjoy
Before serving, give the salad a final stir and taste for seasoning.
Garnish with a sprinkle of paprika for color, and serve chilled.
Enjoy alongside grilled meats, sandwiches, or as a delicious standalone dish!
Tips for the Perfect Potato Salad
Choose the Right Potatoes: Yukon Gold and red potatoes hold their shape well and have a creamytexture.
Don’t Overcook the Potatoes:Overcooked potatoes can make the salad too mushy.
Let It Chill: Allowing the potato salad to sit in the fridge for an hour or more enhances the flavors.
Customize It: Feel free to add crispy bacon, green onions, or even a bit of horseradish for an extra kick.
Final Thoughts
This potato salad is the best I’ve ever had because it strikes the perfect balance of creaminess, tanginess, and crunch. Whether you’re serving it at a backyard BBQ or a holiday feast, it’s sure to be a hit. Give this recipe a try, and you might just find that it becomes your new go-to potato salad!
Enjoy!
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