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A potato salad on a porcelain serving plate.

Potato Salad

This creamy, crunchy potato salad has a perfect balance of sweet, spice and tang.
Course Salad, Side Dish
Cuisine American, British, english
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 people
Calories 288kcal


  • 3 pounds potatoes
  • 2 tbsp apple cider vinegar
  • 6 eggs large
  • 1 cup apple peeled and diced
  • 1/3 cup red onion thinly sliced
  • 2 stalks celery
  • 1 tbsp celery seeds
  • 1/4 cup chives fresh
  • 1/4 cup dill fresh
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice
  • 1/2 cup sour cream
  • 2 tbsp dijon mustard
  • 1/2 tsp salt plus more to taste
  • 1/2 tsp pepper plus more to taste
  • 1 cup sweet pickles chopped with juice or sweet pickle relish
  • 1/4 tsp Paprika for garnish


  • Quarter your potatoes then add to a large pot and fill with water so the potatoes are covered by about two inches. Add about two teaspoons of salt to the water then place over medium-high heat and bring to a boil. Reduce to a simmer and cook until fork tender, about 10-15 minutes depending on the size of the potato.
  • To hard boil the eggs place in a medium pot and submerge in water so they're covered by about an inch. Add a teaspoon of salt and vinegar to the water then bring to a boil. Turn burner off and cover pot. Leave for ten minute then drain and fill the pot with cold water to cool the eggs down.
  • Once potatoes are fork tender drain the water from the pot and transfer potatoes back to the empty pot or a large bowl. Drizzle with the vinegar and toss then set aside. You may wish to rinse your potatoes with cold water after draining to cool them down and stop any further cooking.
  • Slice the red onion thinly and chop into shorter pieces then place in a small bowl, drizzle lemon juice over, toss then set aside. This will "de-flame" the onion and take the bite out of it.
  • Chop the dill and chives, slice the celery stalks, peel and chop the apple, peel and chop the hardboiled eggs, and chop enough pickled to fill a measuring cup. I pour the juice into the measuring up until it's completely full as well. You can also use a cup of sweet relish if that's easier! I prefer larger pieces of pickles in the salad but both work well.
  • In a medium bowl add the mayo, sour cream, dijon mustard, and celery seeds. Give them a mix then add in the chopped pickles and juice and mix once more then set aside.
  • Pour the dressing over the potatoes and toss then add the onion, apple, celery, dill, chives, and eggs and gently mix. Sprinkle with paprika before serving and enjoy!



  • Stay away from those giant, starchy and crumbly potatoes. Smaller waxy, creamy potatoes are best for a potato salad as they have a nice mouth feel and will not fall apart when mixed. My favorites are baby red, Yukon Gold and Klondike potatoes. 
  • If your potatoes seem a bit watery return them to the pot and cook off some of that excess moisture on lot heat.
  • I love the kick of a nice spicy dijon mustard but you can use hone mustard or yellow mustard if you're not a fan of spice.
  • Pile in the fresh herbs! They add so much fresh flavor and nutrients to this dish. You can also add green onion, and minced shallots for some more bite.
  • Crumbled bacon is a delicious addition to anything and yes, it goes quite will with potato salad too! Give it a try.


Serving: 1cup | Calories: 288kcal | Carbohydrates: 26g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 356mg | Potassium: 821mg | Fiber: 5g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 24mg | Calcium: 105mg | Iron: 7mg