…or maybe it is. This is a simple yet tangy base for a really good potato salad. It’s meant for editing to your taste, with all of the necessary ingredients already here.
A tangy crowd-pleaser:
- 3 lbs of assorted potatoes–I like to use a mix of small ones of different colors
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp dijon mustard
- 1/3 of a medium red onion, chopped small
- 1/2 cup pickles (I’m using kosher dill pickles), chopped small
- 1 tbsp paprika
- 1 tbsp dill weed or coarsely chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp pepper
Prep your potatoes by chopping them into medium-size pieces and bringing them to a boil with salt. Once the water is boiling, turn the heat down and simmer them until you can stick a fork through easily (they shouldn’t be too soft, lest they break apart). Then give them a cool water bath in a strainer and allow them to dry off a bit. I never remove the skin on my potatoes, and I don’t think you should, either!
In a bowl, combine all of the other ingredients. To minimize unnecessary smush, I make my potato salad by combining all of the add-ins in one bowl and then giving that mixture a slow stir around the potatoes themselves. Have at it, and then give the salad a taste in case you want to add additional ingredients or more of something listed above.
The potato salad can be eaten right away, but it’s best when left to sit in the fridge overnight.