Classic Potato Salad

Instructions

1. 1

   Place the Yukon Gold Potatoes chunks in a large Pot and cover with cold water by at least 1 inch. Add a generous pinch of Salt. Bring to a boil over high heat, then reduce to a steady simmer.

2. 2

   Cook the Yukon Gold Potatoes for 12–15 minutes, until fork-tender but not falling apart. You want them to hold their shape. Drain in a Colander and spread out on a Baking Sheet or large plate to cool for 15–20 minutes. Do not rinse — the starch helps the dressing cling.

3. 3

   While the Yukon Gold Potatoes cook, hard-boil your Eggs: place them in a small Saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath. Once cool, peel and roughly chop.

4. 4

   In a medium Mixing Bowl, whisk together the Mayonnaise, Sour Cream, Yellow Mustard, Apple Cider Vinegar, Pickle Brine, Sugar, Garlic Powder, Salt, and Black Pepper until smooth and well combined. Taste and adjust seasoning — it should be creamy, tangy, and well-seasoned.

5. 5

   Once the Yukon Gold Potatoes have cooled to room temperature (or are just slightly warm), transfer them to a large Mixing Bowl. Add the chopped Eggs, diced Celery, Red Onion, and Dill Pickles.

6. 6

   Pour the dressing over the Yukon Gold Potatoes mixture and gently fold everything together with a Spatula or large spoon, being careful not to mash the Yukon Gold Potatoes. Fold in the Chives if using.

7. 7

   Taste and adjust Salt, Black Pepper, or a splash more Apple Cider Vinegar as needed. Cover and refrigerate for at least 1 hour (or up to overnight) before serving — this rest time is essential for the flavors to develop.

8. 8

   Before serving, give the salad a gentle stir. Garnish with fresh Parsley and a dusting of Paprika. Serve cold.

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