I mentioned this in last Sunday’s post, and it’s as true now as it was then. In the summer, I don’t cook much. We grill a lot, then use the leftovers to make salads and sandwiches. I’ll be sharing a few of those recipes in July, so stay tuned! It was beastly hot on Friday, and we grilled some hot dogs. I made this potato salad to go with them!
I started making my own potato salad a few years ago. I used to purchase my favorite red potato salad from a local deli……until…..I brought a quart home only to discover the potatoes were hard as rocks! Major bummer! So I decided to attempt to recreate the recipe at home (with fully cooked red potatoes, thank you very much)! I discovered a way to make sure your potatoes turn out flavorful and perfect every. single. time. Want to know the secret? If you’re still reading at this point, I’m going to guess that YOU DO! After you boil and drain your potatoes, line a baking sheet with paper towels and line up the potato chunks. Immediately sprinkle them generously with salt and pepper. The texture is amazing, and you won’t end up with a pool of water at the bottom of the potato salad bowl when you dig in for leftovers the next day. You’re welcome! Enjoy! 🙂
For best flavor, make this potato salad the day before you plan to serve it.
- 3 lbs red potatoes, cut into chunks
- 1/2 cup reduced fat sour cream
- 1/2 cup mayonnaise
- 2 tsp dijon mustard
- 2 tsp apple cider vinegar
- 2 cloves garlic, minced
- 4 dashes hot sauce
- 3 hard boiled eggs, chopped
- 2 celery stalks, chopped
- 1 small red onion, chopped
- salt and pepper, to taste
- Fill a large pot with cold water, enough to cover all the potatoes.
- Boil for 10 minutes, or until potatoes are fork tender.
- Drain potatoes in a colander.
- Line a baking sheet with paper towels.
- Place all the potatoes on the paper towel lined baking sheet.
- Sprinkle generously with salt and pepper while they are still warm.
- Allow potatoes to cool while you make the sauce.
- Whisk together the sour cream, mayonnaise, mustard, vinegar, garlic and hot sauce in the bottom of a large bowl.
- Add the potatoes, eggs, celery and red onion.
- Gently toss to combine.
- Refrigerate for at least two hours or overnight.