Aunt J S Best Potato Salad Recipe

Ingredients for Aunt J S Best Potato Salad

• New Potatoes
• 1 cup mayonnaise
• 1/2 cup sour cream
• Apple Cider Vinegar
• 1 teaspoon sugar
• White Pepper
• Dry Mustard
• Worcestershire Sauce
• Celery Seed
• Lemon Juice
• Fresh Parsley
• Fresh Chives
• Onion
• 1/4 cup finely chopped celery
• 1/2 teaspoon salt (plus 1 teaspoon for boiling potatoes)

How to Make Aunt J S Best Potato Salad

1. Wash and peel 2 pounds of Yukon Gold potatoes. Cut into 1-inch cubes.
2. Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until easily pierced with a fork.
3. Drain potatoes and let them cool completely. You can speed up this process by rinsing them under cold water.
4. While potatoes are cooling, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup finely chopped celery, 1/4 cup finely chopped red onion, 2 tablespoons yellow mustard, 1 tablespoon white wine vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
5. Once potatoes are completely cool, gently fold them into the mayonnaise mixture.
6. Cover and refrigerate for at least 3 hours, or preferably overnight, to allow flavors to meld. The longer it sits, the better it tastes!
7. Before serving, gently stir the potato salad again. Garnish with fresh parsley or chives, if desired.