Potato salad is one of those things I hate to buy. It’s not that hard to make, but it is a little time consuming. I found this classic potato salad recipe and one with a twist published in the Chicago Tribune‘s Food Section in May of 2015. The online version was slightly different from the printed version; the ingredients listed here are from the print version.
Old-Fashioned Potato Salad
3 pounds medium red rose or bliss, tan-skinned or yellow (Yukon Gold) potatoes
3/4 cup sour cream
3/4 cup mayonnaise
2 ribs celery, finely diced
2 tablespoons chopped green onions
2 teaspoons celery seed
1/4 cup chopped parsley
2 hard-cooked eggs, coarsely chopped
1 teaspoon Dijon grainy mustard
Salt and white pepper
2. Cook the potatoes in a large pot of salted boiling water, cook the potatoes until tender but slightly resistant when pierced with a fork, about 30 minutes. Drain and cool. Cut into 2-inch chunks; place in a medium bowl.
3. Combine sour cream, mayonnaise, celery, green onions, celery seed, parsley, chopped egg, mustard, salt and pepper. Mix well.
4. Pour mixture over potatoes; mix gently until coated. Taste for seasoning. Refrigerate at least 2 hours or up to one day ahead.
I decided to make this dish for my mother-in-law’s Labor Day cookout. For the most part, the recipe went off as written. This potato salad is so ridiculously fresh: farmer potatoes, farmer celery, parsley from our garden. I also added a large handful (2-3 T) of farmer dill, chopped finely. In the interest of health, I combined 1/2 cup each of light sour cream, olive oil mayo, and non-fat greek yogurt for the dressing base. We had everything else listed except celery seed, so I substituted a teaspoon of celery salt instead.
Creamy, light, alternating textures of soft potato and crisp celery, and herby goodness in every bite. I would have added another 1/2 teaspoon of (regular) salt, but other than that, all party-goers seemed to receive it well. I would definitely make this version again for its simplicity and classic style. I could see adding chives without changing the profile too much. Can’t wait for Memorial Day!