Ingredients for Aunt J's Best Potato Salad
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 tablespoons yellow mustard
- Worcestershire Sauce
- Celery Seed
- Lemon Juice
- fresh parsley (for garnish, optional)
- fresh chives (for garnish, optional)
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/2 teaspoon salt
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How to Make Aunt J's Best Potato Salad
- Wash and peel 2 pounds of Yukon Gold potatoes. Cut into 1-inch cubes.
- 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.
- Drain potatoes and let them cool completely. You can speed up this process by rinsing them under cold water.
- 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.
- Once potatoes are completely cool, gently fold them into the mayonnaise mixture.
- Cover and refrigerate for at least 3 hours, or preferably overnight, to allow flavors to meld. The longer it sits, the better it tastes!
- Before serving, gently stir the potato salad again. Garnish with fresh parsley or chives, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
75g
Fat
33g
Carbs
23g
