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Classic Potato Salad


Serves eight as a side dish.

  • by from Fine Cooking
    Issue 106

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
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.

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

Photo: Scott Phillips

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

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

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.

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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