Creamy Deli-Style Potato Salad

By Sprig Originals ✓ · cooked up in Sprig

The trick to potato salad that tastes seasoned all the way through: splash the potatoes with cider vinegar while they're still steaming so they drink it up, let them cool completely, then fold in a cold mustard-mayo dressing. The result is creamy and tangy instead of heavy and slick with broken-out oil.

Ingredients

• 3 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 tbsp kosher salt, for the cooking water
• 3 tbsp apple cider vinegar
• 3/4 tsp kosher salt
• 1/2 tsp granulated sugar

• 1 cup mayonnaise, cold
• 2 tbsp sour cream
• 2 tbsp yellow mustard
• 1 tbsp dill pickle brine
• 1/2 tsp celery seed
• 1/2 tsp black pepper

• 4 hard-boiled eggs, peeled and chopped
• 2 celery ribs, finely diced
• 1/2 cup finely diced dill pickle
• 1/3 cup thinly sliced scallions or minced red onion
• 3 tbsp chopped fresh dill or flat-leaf parsley
• paprika, for dusting

Instructions

1. Put the potato chunks in a large pot, cover with cold water by 1 inch, and add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a lively simmer and cook 10 to 14 minutes, until a paring knife slides into a piece with no resistance but the chunks still hold their shape.
2. Drain the potatoes well in a colander, shaking off excess water, then spread them out in a single layer on a rimmed baking sheet. Let them steam-dry for 1 minute.
3. While the potatoes are still hot, sprinkle over the cider vinegar, 3/4 teaspoon kosher salt, and the sugar. Toss gently with a flexible spatula so every piece gets coated — hot potatoes absorb the vinegar instead of letting it pool. Some edges will crumble; that crumble is what makes the salad creamy.
4. Let the potatoes cool on the sheet for 30 minutes at room temperature, then refrigerate the sheet 20 to 30 minutes until the potatoes are fully cool to the touch. Do not dress them warm: warm potatoes make mayonnaise break and turn oily.
5. Meanwhile, whisk the cold mayonnaise, sour cream, yellow mustard, pickle brine, celery seed, and black pepper in a large bowl until smooth. Keep the bowl in the refrigerator until the potatoes are cold.
6. Add the cooled potatoes to the bowl of dressing along with the chopped eggs, celery, diced pickle, scallions, and dill. Fold with a spatula in broad strokes, scraping from the bottom up, just until everything is coated — about 15 turns. Overmixing turns it to mashed potatoes.
7. Taste and adjust: another teaspoon of vinegar or pickle brine for brightness, more salt and pepper as needed. Cover and refrigerate at least 1 hour (up to 2 days) so the flavors settle.
8. Before serving, stir once, transfer to a serving bowl, and dust the top with paprika and a little extra dill. Serve cold.

Chef's tips

Nutrition (per serving, estimated)

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