Classic Potato Salad

Ingrédients

• 3 pounds potatoes (peeled and cut into 3/4-inch chunks (*see note))
• 1 cup mayonnaise
• 1/3 cup sour cream
• 3 tablespoons white vinegar OR dill pickle juice
• 1-2 teaspoons sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated onion
• 1/2 teaspoon dried dill
• 1 teaspoon dried parsley
• 1 1/2 cups diced celery
• 3-4 hard boiled eggs
• optional: 1/4 cup finely chopped dill pickle

Préparation

1. 1

   Place the potatoes in a large stock pot and cover with water. Bring to a boil and then reduce heat to a simmer. Cook potatoes 10-15 minutes or until fork-tender. Drain and cool to room temp.

2. 2

   In a large mixing bowl, whisk together mayo, sour cream, vinegar, sugar, salt, pepper, onion, dill and parsley. Add potatoes and celery and stir to cover potatoes evenly with dressing (you may not use it all). Dice eggs and fold into potato mixture. Chill for at least 3 hours before serving.