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Classic Potato Salad

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Scott Phillips

Servings: eight as a side dish.

This classic version of creamy American potato salad combines Yukon Gold potatoes with onion, celery, hard-cooked eggs, and capers in a sour-cream dresing with Champagne vinegar. Create your own customized potato salad with the Recipe Maker.


For the dressing

  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. Champagne vinegar
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

For the salad

  • 1/4 cup plain rice vinegar
  • Kosher salt
  • 3-1/2 lb. Yukon Gold  potatoes, scrubbed clean
  • 3 large hard-boiled eggs, diced
  • 1-1/2 cups thinly sliced celery (include the leaves, roughly chopped)
  • 1 cup small-diced sweet onion
  • 3 Tbs. capers

Nutritional Information

      Calories (kcal) : 330
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 8
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 115
      Sodium (mg): 960
      Carbohydrates (g): 36
      Fiber (g): 4
      Protein (g): 8


Make the dressing

  • Whisk all the dressing ingredients together in a small bowl.

Make the salad

  • Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren’t all the same size, remove them as they are cooked.

    Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

    When the potatoes have completely cooled, gently fold the eggs, celery, onion, and capers into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.


Rate or Review


  • nk36 | 12/10/2016

    Delicous! This is my new go-to recipe for potato salad. Didn't have champagne vinegar so used white wine vinegar instead.

  • MKL | 09/07/2014

    This is a fantastic classic salad. I used about 1/2 the amount of dressing and it was perfect. Also used red onion.

  • Shelley_Ann | 08/02/2010

    I have never made potato salad before and when I was about half-way through peeling the potatoes I started to think that this recipe was a lot of work. However, the end product was worth it! This is a wonderful recipe. My husband loved it and commented that it was the perfect mixture of dressing and potatoes. I will make it again when I am feeling energetic.

  • stjohns | 07/26/2010

    Hi // I've never made potato salad and I've been asked to make enough for 25 people. Can this be made the night before and can I double or triple this recipe?Sorry but I can't find where to send the question.

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