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This delicious tangy potato salad is a must have at any barbecue.
It is tangy, salty and slightly sweet with a texture that is creamy, crunchy and fluffy. It tastes even better the next day, so try to make it a day in advance so the flavours really come together and it is nicely chilled when you need it.
To prepare, put the potatoes in a pot of cold water with a splash of vinegar and bring it to the boil. The vinegar prevents the potatoes from overcooking. It is important to put the potatoes in before the water heats up, because potatoes added to boiling water tend to cook too quickly on the outside while remaining undercooked inside.
Mix in a couple of quartered hard-boiled eggs for extra creaminess. And add chopped pickles as a garnish to the finished dish for an extra tangy crunch.
Potato Salad
Ingredients
- 4 medium potatoes washed and peeled and halved
- 1 teaspoon coarse sea salt
- 3 tablespoons apple cider vinegar
- 1 stalk celery chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 clove garlic minced
- 2 tablespoons mustard
- salt and pepper to taste
- 1 small red onion minced
- 1 teaspoon sugar
- a few springs fresh parsley
- 2 hard boiled eggs, quartered
- 1 tablespoon gherkins, chopped
Instructions
- In a large saucepan add the halved potatoes and cold water till potatoes are submerged. Add 1 teaspoon salt and 2 tablespoons of cider vinegar, and bring to a boil. Cook for approximately 10-15 minutes or till they are tender. Drain and toss in 1 tablespoon cider vinegar. Cube the potatoes and season. Allow to cool.
- In a large bowl, combine the potatoes, eggs, celery, garlic, mustard, onion, gherkins, sugar, mayonnaise, sour cream and parsley together and mix together. Add salt and pepper to taste. Cover and place in the refrigerator to chill for at least 2 hours.
Nutrition
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I had no clue that the vinegar was so crucial in helping with the cooking process, I will have to do this next time as I hate a mushy potato salad! Can’t wait to try this one out.
Nothing like a good and creamy potato salad! Reminds me so much of my childhood! Lovely recipe!
I’m going to have to try vinegar in potatoes, that sounds like a great trick, plus I always love a little twang to my potato salad!
I love a good potato salad! Growing up in Texas, potato salad was a regular dish at family gatherings. I have never tried to make it with sour cream… I definitely want to give this recipe a try!! Looks delicious!
This is definitely putting me in a picnic state of mind. If only we could get rid of this snow.
That reminds me of my granma recipe! Love the added eggs and mustard! A great dish and easy dish!
I agree, potato salad is always better the next day. I always make it the day before I need it. Perfect for the warmer weather coming….not soon enough. Great for grilling season.
One time at work, a friend made potato salad for potluck and she added heaps of jalapenos in it and it was delicious.
Sounds good! I love a good potato salad side especially for barbecue season!
Oh I’m always up for trying a new potato salad recipe, this one sounds great!
I’m not sure I’ve ever made a potato salad. Thanks for tips on adding cider vinegar, I would never have known to do that. 🙂
I love that you added vinegar to this potato salad. I love a good vinegar base dressing for potato salads. I also love the addition of eggs, which I put in mine too! Looks tasty!
Now that the weather’s warming up (at least in Cali) I’m all about the picnic/outdoorsy food, like this potato salad. Yum!
I can’t wait for potato salad season and this looks delicious!
I’m not a big mayo fan, I love that you added some sour cream to lighten it up!
Yummy. It’s so fun to see everyone’s rendition of potato salad. This looks so good!