Get ready to transform your summer gatherings with the most irresistible potato salad you've ever tasted! This New England-style potato salad isn't just another side dish – it's a creamy, tangy revelation that will have your guests begging for the recipe. Imagine perfectly tender potatoes bathed in a luxurious sour cream dressing, with a hint of crunch from fresh celery and a burst of herbal freshness from parsley. This isn't just a recipe; it's a culinary journey through the classic flavors of New England that will elevate your next picnic, barbecue, or family meal to legendary status!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs potatoes, diced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup diced celery
- 1/4 cup diced onion
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Begin by preparing the potatoes. Wash and peel the 2 lbs of potatoes, then dice them into uniform cubes, approximately 1-inch in size to ensure even cooking.
- Place the diced potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook.
- Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender but not mushy.
- While the potatoes are cooking, prepare the dressing. In a medium mixing bowl, combine 1 cup of sour cream, 1/2 cup of mayonnaise, and 2 tablespoons of apple cider vinegar. Mix well until smooth and creamy.
- Next, add the 1/4 cup of diced celery and 1/4 cup of diced onion to the dressing mixture. Stir to combine all the ingredients evenly.
- Once the potatoes are cooked, drain them in a colander and let them cool slightly for about 5 minutes. This will help them absorb the flavors of the dressing without becoming too mushy.
- Transfer the warm potatoes to a large mixing bowl. Pour the sour cream dressing over the potatoes and gently fold to combine, ensuring that all the potatoes are coated without breaking them apart.
- Add salt and pepper to taste, adjusting according to your preference. Start with a small amount and add more as needed.
- Finally, fold in 1/4 cup of chopped fresh parsley for a burst of color and freshness. Mix gently to incorporate.
- Cover the potato salad with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
- Serve the New England Potato Salad chilled as a delightful side dish at your next gathering or barbecue. Enjoy!
Tips
- Choose the Right Potatoes: Opt for waxy potato varieties like Yukon Gold or red potatoes that hold their shape well and create a creamy texture.
- Salt Your Cooking Water: Adding salt to the potato boiling water helps season the potatoes from the inside out.
- Don't Overcook: Aim for fork-tender potatoes that are cooked but still hold their shape. Mushy potatoes will ruin the salad's texture.
- Cool Potatoes Slightly: Let potatoes cool for just a few minutes before mixing with dressing to help them absorb flavors without becoming soggy.
- Chill Before Serving: Refrigerate the salad for at least 30 minutes to allow flavors to meld and develop a more complex taste.
- Fresh Herbs Matter: Use fresh parsley for the brightest, most vibrant flavor. Avoid dried herbs in this recipe.
- Adjust Seasoning Carefully: Start with small amounts of salt and pepper, tasting as you go to achieve the perfect balance.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 5g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 30mg
