Ingredients
Equipment
Method
Boil and cool the potatoes
- Add peeled and cubed russet potatoes to a Dutch oven and bring to a boil; cook until tender, about 12-15 minutes, until a fork slides in easily and the cubes look softened.
- Drain the potatoes and let them cool, 10-15 minutes, until no longer steaming; the surface should look matte rather than wet.
Build the salad base
- Combine the cooled potatoes with chopped hard-boiled eggs, finely diced celery, finely diced onion, and sweet pickle relish; stir until the ingredients are evenly distributed in a pale, classic mix.
Make the rich dressing
- Mix mayonnaise, sour cream, yellow mustard, white vinegar, sugar, salt, and pepper until smooth and creamy, 1-2 minutes; the dressing should be thick and uniform with no mustard streaks.
Combine and chill
- Pour the dressing over the potato mixture and fold gently until very creamy, about 1-2 minutes; the salad should look evenly coated and glossy.
- Refrigerate for at least 2 hours before serving; chill until cold and set, so the texture holds together as a smooth, creamy classic salad.
Notes
For the smoothest texture, cool the potatoes until steaming stops before mixing—warm potatoes can thin the dressing and prevent an ultra-creamy finish. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because mayo-based salads can break. Dietary swap: use light mayonnaise to reduce calories while keeping the rich, creamy dressing profile.