Fingerling Potato Salad
Our simple potato salad recipe is made with fingerling potatoes, diced cucumbers, and well-seasoned sour cream and mayonnaise dressing.
- Serves: 6 persons
- 1 ½pounds fingerling potatoes (scrubbed and cut into 1-inch pieces)
- Kosher salt
- 4large eggs ( hard-boiled )
- ½cup red onion (finely chopped)
- ½cup diced celery
- 1medium cucumber
- ½cup sour cream
- ¾cup mayonnaise (or more, as needed for moisture)
- ¼teaspoon ground black pepper
Step 1Gather the ingredients.
Step 2Put potatoes in a medium saucepan and cover with water. Add about 1 teaspoon of kosher salt for each quart of water. Bring the potatoes to a boil, reduce heat to low, and cover the pan. Simmer the potatoes for about 15 minutes, or just until the chunks are fork-tender.
Step 3Drain and set aside to cool.
Step 4Chop the hard-boiled eggs and put them in a large serving bowl.
Step 5Add the chopped red onion and celery to the eggs.
Step 6Peel the cucumber and slice it in half lengthwise. Scrape the seeds out with a spoon.
Step 7Dice the cucumber. Add the diced cucumber to the bowl with the vegetables and eggs.
Step 8Add the cooled potatoes to the bowl with the vegetables.
Step 9In another bowl, combine the sour cream, 3/4 cup of mayonnaise, and about 1/2 to 3/4 teaspoons of salt and the pepper; stir to blend.
Step 10Add the dressing mixture to the potato mixture and toss gently to blend and coat with the dressing. Add more mayonnaise, if needed, to taste.