All hail the mighty potato, perhaps my favorite carb in the universe. There is nothing a potato can do wrong, and it obviously shines in salad form, too. This particular iteration, heavy on flavor, light on mushiness, will have everyone saying, “Can I have the recipe?” and not, “I think she got this tablecloth from the JOANN Fabrics sale bin.” Some may argue that potato salad is boring and pointless—much like the time I liked every single one of Mariah Carey’s photos on Instagram—but this hearty side is an American staple, and to dislike it is simply unpatriotic. Skladany 2020: Make America Love Potato Salad Again.
I’m Not Boring, I’m Delicious! Potato Salad
All hail the mighty potato, perhaps my favorite carb in the universe. There is nothing a potato can do wrong, and it obviously shines in salad form, too. This particular iteration, heavy on flavor, light on mushiness, will have everyone saying, “Can I have the recipe?” and not, “I think she got this tablecloth from the JOANN Fabrics sale bin.” Some may argue that potato salad is boring and pointless—much like the time I liked every single one of Mariah Carey’s photos on Instagram—but this hearty side is an American staple, and to dislike it is simply unpatriotic. Skladany 2020: Make America Love Potato Salad Again.
Ingredients
- 3 pounds small red and yellow potatoes
- Kosher salt
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ⅓ cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- Freshly ground black pepper
- ¾ cup finely chopped celery about 2 stalks
- ½ cup finely chopped red onion ½ small onion
- ⅓ cup finely chopped fresh dill
- ¼ cup finely chopped fresh chives
- ¼ cup finely chopped fresh flat-leaf parsley
Instructions
- Put the potatoes in a large pot and cover with water.
- Season generously with salt.
- Bring to a boil over high heat, then reduce the heat to maintain a simmer.
- Cook until the potatoes are tender, 15 to 20 minutes.
- Drain and set aside to cool.
- In a small bowl, combine the mayonnaise, sour cream, buttermilk, Dijon mustard, and whole-grain mustard.
- Season with salt and pepper.
- Set aside.
- Cut the cooled potatoes into bite-size pieces, quarters, or halves and transfer to a large bowl.
- Add the celery, onion, dill, chives, and parsley.
- Pour the dressing over the salad and toss to coat.
- Taste and adjust the seasoning.
- Cover and refrigerate for at least 4 hours.
- Remove from the fridge and serve.