Description
Creamy mayonnaise and sour cream swirl around tender Yukon Gold potatoes, brightened by vinegar’s zing and dotted with crisp celery, red onion, and parsley. Chilled to meld flavors and texture.
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 small red onion finely chopped
- 2 celery stalks diced
- 3 tablespoons fresh parsley chopped
- salt to taste
- freshly ground black pepper to taste
Instructions
- Place the potatoes in a large pot and cover with cold salted water then bring to a boil.
- Reduce heat to a simmer and cook until potatoes are tender when pierced, about 10 to 12 minutes.
- Drain the potatoes and let them cool slightly until just warm.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, white wine vinegar, and sugar.
- Add the warm potatoes, red onion, celery, and parsley to the bowl and gently toss to coat.
- Season with salt and freshly ground black pepper, adjusting to taste.
- Cover and refrigerate for at least 1 hour to allow flavors to meld, then serve chilled or at room temperature.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes to maintain shape after boiling
- Adjust vinegar and sugar in the dressing to balance tanginess and sweetness
- Salad can be made a day ahead and chilled for deeper flavor
- Stir gently to avoid mashing the potatoes for a better texture