Fingerling Potato Salad
Our simple potato salad recipe is made with fingerling potatoes, diced cucumbers, and well-seasoned sour cream and mayonnaise dressing.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Put 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 3
Drain and set aside to cool.Step 4
Chop the hard-boiled eggs and put them in a large serving bowl.Step 5
Add the chopped red onion and celery to the eggs.Step 6
Peel the cucumber and slice it in half lengthwise. Scrape the seeds out with a spoon.Step 7
Dice the cucumber. Add the diced cucumber to the bowl with the vegetables and eggs.Step 8
Add the cooled potatoes to the bowl with the vegetables.Step 9
In 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 10
Add the dressing mixture to the potato mixture and toss gently to blend and coat with the dressing. Add more mayonnaise, if needed, to taste.