Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
  • 1 teaspoon (5ml) salt, plus more for seasoning
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • 2 tablespoons (30ml) yellow mustard
  • 1 tablespoon (15ml) white wine vinegar
  • 1/2 teaspoon (2.5ml) black pepper, freshly ground
  • 1/4 cup (30g) finely chopped celery
  • 1/4 cup (30g) finely chopped red onion
  • 2 hard-boiled eggs, peeled and chopped (optional)
  • 2 tablespoons (30ml) chopped fresh parsley

Instructions:

  1. Place potato cubes in a large saucepan and cover with cold water. Add a generous pinch of salt. Bring to a boil, then simmer for 15-20 minutes, or until fork-tender.
  2. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow to cool slightly.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream (or yogurt), yellow mustard, white wine vinegar, salt, and pepper.
  4. Gently fold the slightly cooled potatoes, celery, red onion, and hard-boiled eggs (if using) into the dressing until well coated.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with fresh parsley before serving.