Marcy's Old-Fashioned Potato Salad

Ingredients

• Red potatoes

  Flesh and skin, raw

  8 potato, medium or 1.7kg

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Vinegar

  Cider

  3 tbsp or 45g

• Sour cream

  Reduced fat

  ¹⁄₁₆ cup or 15g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Pickles

  Cucumber, dill or kosher dill

  1 cup (about 23 slices) or 155g

• Salt

  Table

  1 tsp or 6g

• Celery

  Raw

  ¾ cup chopped or 76g

Directions

1. Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.
2. Make Dressing: While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved. Mix in sour cream and 2 tablespoons of dill pickle marinade and mayo. Cook eggs: Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add a pinch of salt. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil). Remove from heat cover with a tight lid. Allow the eggs to stand for 11 minutes. Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Drain and peel. Rough chop and set aside.
3. When potatoes are just cool enough to handle, peel and cut into 1-inch pieces. Add dressing and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled. Make a day ahead to save time

Similar Foods

• Old-Fashioned Potato Salad