Recipe Image

Potato Salad

  • 30 m
  • 1 h
Patsy Jamieson
“Tossing the just-cooked potatoes with some vinegar infuses them with flavor while the cool. Our homemade mayonnaise creates the base for a light and tangy dressing.”


    • 2½ pounds red potatoes
    • ¼ cup cider vinegar, divided
    • 1 cup EatingWell Mayonnaise, (recipe follows)
    • ½ cup reduced-fat sour cream
    • 1 tablespoon Dijon mustard
    • Salt & freshly ground pepper, to taste
    • ¾ cup chopped red onion
    • ¾ cup chopped celery
    • ⅓ cup chopped fresh parsley


  • 1 Put potatoes in a large pot and add cold water to cover. Bring to a simmer over medium heat and cook until just tender.
  • 2 Drain the potatoes. When cool enough to handle, cut the potatoes into large dice and gently toss them with 2 tablespoons of the vinegar in a large bowl. Let cool to room temperature.
  • 3 Whisk mayonnaise, sour cream, mustard and the remaining 2 tablespoons vinegar in a bowl. Season with salt and pepper.
  • 4 Add the dressing to the potatoes. Add onions, celery and parsley and toss gently to combine.
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