A creamy, tangy potato salad with red potatoes, mayonnaise, and pickled mustard. Balanced richness and acidity create a smooth, satisfying texture for any season.
Red Potatoes, 3 lbs (1.36 kg), skins on
Mayonnaise, 3/4 cup (180 ml)
Sour Cream, 1/4 cup (60 ml)
Yellow Mustard, 1 tbsp (15 ml)
Celery, 1/2 cup (70g), diced
Onion, 1/4 cup (30g), sweet onions recommended
Hard-Boiled Eggs, 3 large, chilled
Salt, 1.5 tsp (9g), adjust to taste
Black Pepper, to taste, freshly ground
Boil red potatoes (in skins) in salted water until firm but tender, 10-12 minutes
Cool potatoes, then cube 3/4-inch thick
In a mixing bowl, combine mayonnaise, sour cream, mustard, salt, and pepper
Fold dressing into cooled potatoes
Add diced celery, onion, and chopped hard-boiled eggs
Chill at least 2 hours for starch retrogradation
Serve chilled or at room temperature
Use pasteurized mayonnaise for safety
Substitute sour cream with extra mustard if preferred
Add refrigeration to achieve optimal texture
Adjust seasoning after chilling, if needed