Everyone has there favorite potato salad. This is our favorite, classic version. Perfect for any picnic or back yard cook out! To me, the secret to really good potato salad is to get the potatoes fully cooked but not mushy. I boil them in water just until they are fork tender then drain & let them steam to finish cooking . A method I learned from Ina Garten, my favorite of course!
3 lbs (approx) of small- medium sized White Potatoes (I used 9), scrubbed clean
4 Hard Boiled Eggs, chopped (optional)
3/4-1 cup of Mayonnaise
1/4 cup Sour Cream
1 tbsp Yellow Mustard
1 tbsp Dijon Mustard
1 1/2-2 tbsp Sweet Pickle Relish
3-4 Green Onions, chopped
Salt & Pepper, to taste
Place cleaned potatoes (whole with skin on) in a large pot & cover with cold water.
Drain the potatoes in a metal colander & place the colander back over the warm pot with the burner turned off.
Cover the pot with a clean kitchen towel & let the potatoes steam for 15-20 minutes or until cool enough to touch.
In a large bowl, combine the mayonnaise, sour cream, mustard's. & relish. Season with a little salt & pepper.
When the potatoes are cool enough half or quarter, depending on their size, & add to the dressing.
Fold in the green onions & chopped eggs (if using).
Serve immediately or chill in the refrigerator.
This recipe makes 6-8 side servings.