Classic Potato Salad
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Serves eight as a side dish.
by Allison Ehri Kreitler
from Fine Cooking
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
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):
Photo: Scott Phillips