A classic potato salad recipe from Southern Living. Sometimes it’s good to be reminded that there’s a reason the classics are just that.
Ingredients:
4 pounds potatoes 1/2 cup diced celery 1/2 cup chopped fresh flat-leaf parsley 1/3 cup finely chopped green onions 3 hard-cooked eggs, peeled and grated 1 cup mayonnaise 1/2 cup sour cream 3 tablespoons chopped fresh tarragon 2 garlic cloves, pressed 1 tablespoon Dijon mustard 1 teaspoon salt 3/4 teaspoon freshly ground pepper
Preparation:
Bring a large pot of salted water to a boil. Cut potatoes so they are in even sized pieces (assuming your potatoes are mixed up sizes.) Cook potatoes in boiling water until tender; drain and cool 15 minutes. Peel potatoes, if desired, and cut into 1-inch cubes.
Stir together potatoes, celery, parsley, green onions and hard-cooked eggs in a large bowl.
In a small bowl, stir together mayonnaise, sour cream, tarragon, garlic, mustard, salt and pepper and gently stir into potato mixture. Taste for seasoning and serve immediately, or cover and chill up to 12 hours.