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Creamy Potato Salad
This creamy potato salad builds flavor from the very first step. Baby yellow potatoes simmer in a savory broth of bay leaf, fresh parsley sprigs, and celery tops until perfectly tender. The warm potatoes then meet a rich dressing of mayonnaise and sour cream brightened with apple cider vinegar, fresh tarragon, and crisp chopped celery. It is an ideal make-ahead dish for summer barbecues, picnics, or casual weekend lunches. The seasoned salt and garlic salt add a savory depth that makes every bite completely satisfying.
Ingredients
- 2½ lb. baby yellow potatoes, halved
- 1 fresh or dried bay leaf
- ¼ cup chopped fresh flat-leaf parsley, plus 8 parsley sprigs, divided
- 6 whole black peppercorns
- ¼ cup kosher salt, plus more to taste
- 2 medium celery stalks, finely chopped (about ½ cup), tops reserved
- ¾ cup mayonnaise
- ½ cup sour cream
- 1 medium bunch scallions, thinly sliced (about ¾ cup), plus more for garnish
- 2 Tbsp. chopped fresh tarragon
- 1 Tbsp. apple cider vinegar
- 1½ tsp. seasoned salt (such as Lawry’s)
- ½ tsp. garlic salt
- ¾ tsp. black pepper
Instructions
- 1Place the halved potatoes, bay leaf, parsley sprigs, whole peppercorns, kosher salt, and reserved celery tops into a large saucepan.
- 2Pour in one quart of cold water, plus enough extra water to submerge the potatoes by two inches. Place the pan over medium-high heat and bring the water to a boil.
- 3Lower the heat to medium-low and simmer the potatoes for 15 to 18 minutes, stirring occasionally, until they are tender enough to pierce with a fork. Drain the water and let the potatoes cool for 10 minutes.
- 4Remove and discard the bay leaf, parsley sprigs, peppercorns, and celery tops from the cooked potatoes.
- 5Whisk the mayonnaise, sour cream, sliced scallions, chopped tarragon, apple cider vinegar, seasoned salt, garlic salt, black pepper, chopped parsley, and chopped celery together in a large mixing bowl.
- 6Fold the cooled potatoes into the mayonnaise dressing until they are evenly coated. Cover the bowl and refrigerate the salad for at least one hour, or up to two days.
- 7Taste the chilled salad right before serving and stir in more kosher salt if needed. Top the dish with a handful of fresh sliced scallions.