Potato Salad Recipe NYT: Classic Creamy Side With Fresh Herbs

Ingredients

• 2 lb Yukon Gold Potatoes
• 0.75 cup Mayonnaise
• 0.25 cup Sour Cream
• 2 tbsp Dijon Mustard
• 0.5 whole Red Onion
• 2 whole Celery Stalks
• 0.25 cup Fresh Dill
• 2 tbsp Fresh Parsley
• 4 whole Hard-Boiled Eggs
• 1 tbsp White Vinegar
• 1 tsp Kosher Salt
• 0.5 tsp Freshly Ground Black Pepper
• 2 tbsp Sweet Pickle Relish

Instructions

1. 1

   Cook and Cool the Yukon Gold Potatoes: Place the 2 lb Yukon Gold Potatoes (peeled and cut into 1-inch cubes) in a large pot. Cover with cold water by about 1 inch and add 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until the potatoes are tender when pierced with a fork but not falling apart. Drain immediately in a colander and let them cool for 5 minutes. The residual heat will finish cooking them without making them mushy. Spread the warm potatoes on a baking sheet and refrigerate for 15-20 minutes until just slightly warm. This prevents the dressing from turning oily when mixed with hot potatoes, while still allowing the flavors to meld beautifully.

2. 2

   Prepare the Creamy Dressing Base: In a large bowl, whisk together the 0.75 cup mayonnaise, 0.25 cup sour cream, 2 tbsp Dijon mustard, 1 tbsp white vinegar, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper until smooth and fully combined. The vinegar cuts through the richness of the mayonnaise and sour cream, creating that signature tang. I always use full-fat versions here—they create a luxuriously creamy texture that low-fat versions just can't match. Let the dressing sit for 5 minutes while you prep the remaining ingredients. This gives the flavors a chance to meld together before combining with the potatoes.

3. 3

   Chop and Combine All Vegetables and Herbs: Finely dice the 0.5 whole red onion and 2 whole celery stalks—you want small, even pieces that distribute well in every bite. Chop the 0.25 cup fresh dill and 2 tbsp fresh parsley, removing any thick stems from the dill. Peel and chop the 4 whole hard-boiled eggs into ¼-inch pieces. The eggs add a wonderful creaminess and protein boost. Stir the 2 tbsp sweet pickle relish into the dressing base—it adds the perfect sweet-tangy note that balances the richness.

4. 4

   Assemble the Potato Salad: Add the slightly warm potatoes to the bowl with the dressing. Gently fold everything together with a silicone spatula, being careful not to break up the potatoes too much. You want them to maintain some texture. Add the diced red onion, celery, fresh dill, fresh parsley, and chopped eggs. Fold gently until everything is evenly coated with the dressing. The warmth from the potatoes will help the flavors meld together beautifully. Taste and adjust seasoning if needed—sometimes I add a pinch more salt or a splash of vinegar if it needs brightening. For best results, cover and refrigerate for at least 1 hour before serving to let all the flavors come together.