A classic creamy potato salad, perfect for customizing, if you like!
3 pounds potatoes, peeled and cut into 3/4-inch chunks (*see note)
1 cup mayonnaise
1/3 cup sour cream
3 tablespoons white vinegar OR dill pickle juice
1–2 teaspoons sugar
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons grated onion
1/2 teaspoon dried dill
1 teaspoon dried parsley
1 1/2 cups diced celery
3–4 hard boiled eggs
optional: 1/4 cup finely chopped dill pickle
Place the potatoes in a large stock pot and cover with water. Bring to a boil and then reduce heat to a simmer. Cook potatoes 10-15 minutes or until fork-tender. Drain and cool to room temp.
In a large mixing bowl, whisk together mayo, sour cream, vinegar, sugar, salt, pepper, onion, dill and parsley. Add potatoes and celery and stir to cover potatoes evenly with dressing (you may not use it all). Dice eggs and fold into potato mixture. Chill for at least 3 hours before serving.
Pressure Cooker Instructions: If you’d like to cook both the potatoes and the eggs at at the same time in the pressure cooker, place 1 1/2 cups water in your pressure cooker. Place potatoes in a steamer basket if you have one, and then nestle the eggs on top of them. Cook on high pressure for 4 minutes and then let rest for 5 minutes before releasing pressure. Place eggs in ice bath to stop cooking and spread out potatoes on a baking sheet to cool and get rid of extra moisture. Let potatoes cool to room temp or chill before mixing up salad.