Ingredients
Scale
- 2 pounds red potatoes or Yukon Gold potatoes
- 1/2 cup red onion, finely chopped
- 1/4 cup green onions, chopped
- 4 hard-boiled eggs, chopped
- 1/2 cup dill pickles, chopped
- 1 cup celery, chopped
- 1 cup Duke’s Mayo or Miracle Whip
- 1/2 cup sour cream
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar or white wine vinegar
- Salt and black pepper to taste
Instructions
- Prepare the Potatoes: Wash and scrub the potatoes under cold water using a vegetable brush. Peel them if desired, or leave the skins on for added texture. Cut the potatoes into large chunks or smaller pieces, based on your preference.
- Boil the Potatoes: Place the cut potatoes in a large pot of cold water, adding a generous amount of salt to season. Bring the water to a boil over medium heat. Boil the potatoes for 15-20 minutes, or until they are fork-tender. Drain the potatoes in a colander and let them cool to room temperature. To speed up cooling, spread the potatoes out in a single layer on a baking sheet.
- Prepare Other Ingredients: While the potatoes are cooling, finely chop the red onion, green onions, hard-boiled eggs, dill pickles, and celery.
- Combine Ingredients: In a large bowl, combine the cooled potatoes with the chopped red onion, green onions, hard-boiled eggs, dill pickles, and celery.
- Make the Dressing: In a separate bowl, mix Duke’s Mayo or Miracle Whip with sour cream, yellow mustard, and apple cider vinegar. Season with salt and black pepper to taste.
- Mix the Salad: Gently fold the dressing into the potato mixture until all ingredients are well coated.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve: Before serving, garnish with fresh herbs such as dill or parsley. Serve chilled and enjoy!