Ingredients
Equipment
Method
Boil and cool potatoes
- Bring a Dutch oven of water to a boil over high heat, then add the peeled and cubed russet potatoes and cook until tender, about 10–15 minutes. Drain the potatoes well and cool them until warm but not hot, about 5 minutes, so the dressing stays smooth.
Prepare mix-ins
- Chop the hard-boiled eggs into small pieces. Finely dice the celery and onion, then measure the sweet pickle relish so it’s ready for mixing.
Build the potato mixture
- Combine the cooled russet potatoes, chopped hard-boiled eggs, celery, onion, and sweet pickle relish in a large bowl and stir until evenly distributed. Mix gently to keep the potatoes intact for a classic presentation.
Make the rich dressing
- In a separate bowl, whisk mayonnaise, sour cream, yellow mustard, white vinegar, sugar, salt, and pepper until smooth and creamy. Taste and adjust seasoning so the dressing is well balanced.
Combine and chill
- Pour the dressing over the potato mixture and fold gently until the salad looks very creamy and glossy. Refrigerate for at least 2 hours before serving to let the flavors meld and the texture set.
Notes
For the creamiest texture, cool the potatoes until just warm and drain thoroughly to avoid watery dressing. Refrigerate in a covered container up to 3–4 days; freezer is not recommended due to mayonnaise and egg texture. For a lighter swap, use part-skim sour cream and reduce mayonnaise to 1 cup while keeping the same mustard-vinegar balance.