| Cuisine: American | Type: Side Dish | Serves: 8 cups |
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Source:
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Cuisine at Home Summer 2026 page 47 |
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Attributes:
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Book |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 pounds Yukon Gold potatoes 2 tbs. plus 1 tsp. kosher salt, divided 1 cup chopped celery 3/4 cup baby dill pickles 1/2 cup chopped red onion 4 large eggs, hard-cooked, peeled, and chopped (more if you use as garnish) 3/4 cup mayonnaise 1/4 cup sour cream 2 tbs. fresh chopped parsley (more if you use as garnish) 2 tbs. whole-grain mustard 1 tbs. chopped fresh dill 1 tbs. white vinegar 1/2 tsp. freshly ground black pepper |
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Instructions:
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1. Add potatoes, 2 tablespoons salt, and water to cover to a large stockpot; bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are just tender, about 15 minutes. Drain and let cool completely. Cut into 1/2-inch pieces. 2. Toss together cooled potatoes, celery, pickles, onion, and eggs in a large bowl. 3. Whisk together mayonnaise, sour cream, parsley, mustard, dill, vinegar, pepper, and the remaining 1 teaspoon of salt in a small bowl. Add mayonnaise mixture to potato mixture, gently tossing until well combined. Cover and refrigerate until ready to serve. Garnish with egg and parsley, if desired. |
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None |
2026-09-23