Sides

Mary’s Classic Potato Salad

If it’s possible for a potato salad to be perfect, I believe this is the one

Creamy dressing with tender potatoes topped with just the right amount of hard cooked eggs slices… YUM!

My Mom, Mary, always made this for parties and BBQs all through the Summer months

It’s such a classic side, we just can’t get enough!

Start by washing 3 pounds of white potatoes.  Place them in a pot and cover with cold water and a healthy sprinkle of kosher salt

Bring to a boil and simmer for 20-25 minutes until the potatoes can be easily pierced with a fork.  You may need to remove the smaller ones sooner so they don’t overcook

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Cool slightly and peel, peel, peel

Slice the peeled potatoes about 1/4 inch thick and set aside while we make the dressing

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Measure 1 1/2 cups of mayonnaise, 1/2 cup of sour cream, 3 tablespoons of apple cider vinegar, 1 tablespoon of white sugar, 2 teaspoons of kosher salt and 1/2 cup of finely diced onion

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Add the dressing ingredients to a large bowl and mix well

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Gently fold the potatoes into the dressing giving care to not break up the potato slices Make sure each slice is covered

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Cover and chill for at least 2 hours.  Remove from fridge and gently mix again

Taste and re-season if necessary and top with sliced hard cooked eggs and a sprinkle paprika

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Enjoy!

Simply Sundays! ~ Mary's Classic Potato Salad

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

3 pounds of white potatoes

1 1/2 cups of mayonnaise

1/2 cup sour cream

3 tablespoons of apple cider vinegar

1 tablespoon of white sugar

2 teaspoons of kosher salt + more for cooking water

1/2 cup of finely diced onion

Paprika and sliced hard cooked eggs for serving

Directions

Wash 3 pounds of white potatoes.  Place in a large pot and cover with cold water and a healthy sprinkle of kosher salt; bring to a boil and simmer for 20-25 minutes until the potatoes can be easily pierced with a fork.  Remove the smaller potatoes as they are cooked

Cool slightly and peel; slice the peeled potatoes 1/4 inch thick and set aside

Add the mayo, sour cream, cider vinegar, sugar, salt and onion to a large bowl; Mix well

Gently fold the potatoes into the dressing

Cover and chill for at least 2 hours; remove from fridge and gently mix again

Re-season if necessary and top with sliced hard cooked eggs and a sprinkle of paprika

Tools used to make this recipe

Farberware Stainless Steel 8-Quart Saucepot

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Mixing Bowl

© Simply Sundays 2018
All rights reserved

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