1-First Step: Prepare the Potatoes Start by gathering your 2 pounds of small yellow, red, or white potatoes and rinsing them under cool water. Cook them whole in a pot of salted water over medium heat until tender, which takes about 15-20 minutes. We find that adding salt to the water really boosts their flavor and keeps them from getting soggy, making this the base of our fantastic potato salad.

2-Second Step: Cool the Potatoes Once the potatoes are tender, drain them and immediately transfer to an ice bath to cool quickly. This stops the cooking process and helps them hold their shape, which is key for the texture in our potato salad. Let them sit for a few minutes until they’re easy to handle we always do this to keep things fresh and prevent mushiness.

3-Third Step: Peel and Chop After cooling, peel the potatoes by gently pinching off the skins while they’re still a bit warm; this makes it easier and less messy. Chop them into bite-sized chunks and place in a large bowl. Now, sprinkle the 1 tablespoon of vinegar over the warm potatoes and add a light sprinkle of salt to enhance their flavor it’s a trick we love for that extra zing in the potato salad.

4-Fourth Step: Prep the Add-Ins While the potatoes cool, finely chop your 1/2 medium red onion (about 1/2 cup) and soak it in cold water for 10 minutes to tame its sharpness, then drain. In another bowl, whisk together the 1/2 cup sour cream, 1/4 cup mayonnaise, and 1 tablespoon yellow mustard to make the dressing. For dietary twists, use Greek yogurt if you’re watching calories, as we often do to adapt our potato salad.

5-Fifth Step: Combine Everything Add the dressing to the potatoes along with the drained onions, finely chopped 3 celery stalks (about 1/2 cup), finely chopped 1 medium dill pickle (about 1/3 cup), chopped 2 hard-boiled eggs if you’re using them, and 1/4 cup chopped fresh herbs. Gently mix it all together, being careful not to mash the potatoes this step ensures our potato salad stays creamy yet chunky. Season with salt and fresh ground black pepper to taste, and let it chill in the fridge for at least 30 minutes.

6-Final Step: Serve and Enjoy After refrigerating, give your potato salad a gentle stir and serve it cold for the best flavor. This total time of about 35 minutes makes it perfect for busy schedules, and we love how it serves 6 people easily. For more inspiration, check out our summer salads section for pairing ideas that keep meals light and fun.