How to boil potatoes for potato salad?

Scrub the potatoes clean and feel free to leave the skins on to add texture to the potato salad. Or peel the potatoes if you like. Cut each potato into quarters and add to a 4-quart pot. Cover the potatoes with 7 cups of cold water and season with salt. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are fork-tender.

How to tell when potatoes are done boiling?

Potatoes are done when they are soft and tender when pierced with a fork. Depending on the type and size of the potatoes, about 8-12 minutes. Drain immediately and return to the pot to cool slightly.

What can I add instead of dill?

If you're not a fan of fresh dill, try fresh parsley, cilantro, chives, or tarragon.

Sour Cream Dill Potato Salad

Description

Creamy potato salad with sour cream and dill dressing. It’s incredibly creamy, tangy, and makes the best warm-weather side dish!

Ingredients

Units Scale

2 lbs. waxy potatoes, such as new potatoes, Red bliss, or Yukon Golds, quartered
2 tsp. kosher salt, plus more to taste
6 hard-boiled eggs, coarsely chopped
1 cup thinly sliced celery
1/2 cup chopped kosher pickles
1/3 cup chopped sweet onion
4 green onions, sliced
1/4 cup chopped fresh dill
3/4 cup mayonnaise
1/2 cup sour cream (not reduced fat)
1 Tbsp. Dijon mustard
Black pepper, to taste

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Instructions

Place potatoes into a 4-quart pot and cover with about 7 cups of cold water. Add 2 teaspoons of salt and set the pot over medium/high heat. When the potatoes come to a boil, reduce the heat to a simmer and cook the potatoes for 8-12 minutes or until fork-tender. Immediately drain and allow to cool until just able to handle. Cut the potatoes further into bite-size pieces, about 3/4-inch pieces, or depending on the size of the potatoes, feel free to leave them quartered.
In a large bowl, combine the potatoes, eggs, celery, pickles, sweet onions, green onions, and dill.
In a separate bowl, whisk together the mayonnaise, sour cream, and mustard. Fold into the potato mixture and season with salt and pepper to taste.
Cover and chill the potato salad for 1-2 hours up to overnight. Give the salad a good toss before serving.

Notes

Potatoes: Feel free to keep the skin on or peel the potatoes.
Pickles: For more zing, add more pickles or even a little pickle juice.
Sour cream and mayo: For best results, use good quality full-fat sour cream and mayonnaise.
Leftovers: Store leftover potato salad in an airtight container for up to 3-4 days. Give the salad a good toss before serving to redistribute the dressing. Potato salad does not freeze well.

Nutrition

Serving Size:
Calories: 309
Sugar: 2.2 g
Sodium: 4305.4 mg
Fat: 21.3 g
Carbohydrates: 21.2 g
Protein: 8.3 g
Cholesterol: 153.2 mg

Keywords: potato salad, summer, bbq