Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes
  • 1 tsp (5g) salt
  • 1 cup (240ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) white wine vinegar
  • 1 tablespoon (15ml) finely chopped fresh chives
  • 1 tablespoon (15ml) finely chopped fresh parsley
  • 1/2 teaspoon (2.5g) celery seeds
  • 1/4 teaspoon (1.25g) black pepper
  • Salt to taste
  • 4 hard-boiled eggs, peeled and chopped
  • 1/2 cup (75g) finely chopped celery
  • 1/4 cup (40g) finely chopped red onion
  • Optional: Crispy bacon bits (about 1/4 cup)

Instructions:

  1. Place the potato chunks in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender (about 15-20 minutes).
  2. Drain the potatoes in a colander and rinse briefly with cold water to stop the cooking process. Allow them to cool slightly (you want them warm, not hot) before transferring to a large mixing bowl.
  3. In a separate bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, vinegar, chives, parsley, celery seeds (if using), salt, and pepper. Taste and adjust seasoning as needed.
  4. Gently fold the dressing into the warm potatoes, being careful not to mash them. Add the chopped hard-boiled eggs, celery, and red onion (or scallions). Gently mix to combine.
  5. Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling also helps the dressing thicken slightly.
  6. Before serving, taste again and adjust the seasoning as needed. Garnish with extra chopped chives or parsley, if desired, and serve chilled.