Circle B Kitchen
This has been my go-to potato salad for like 30 years now and it never fails me. Cooking the potatoes until they’re still firm and then steaming them to finish cooking assures that your potatoes won’t be mushy and marinading them while they’re still warm adds a wonderful depth of flavor to the salad. Add just enough of the mayo/sour cream mixture to make it as creamy as you would like. And it has been decided that a little mustard is a must here, so you may add it to the sour cream mixture or the marinade or both!
Serves 8 as a side dish
3 lbs Yukon gold or small red or white-skinned
waxy potatoes (not russets)
If your potatoes are larger than 2 inches in diameter, cut them in half. Place the potatoes and 2 tablespoons salt in a large enough pan of water that the potatoes are completely submerged. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife (they should still be fairly firm).
While the potatoes are cooking, mix together the marinade ingredients.
Drain the potatoes in a colander, then place the colander with the potatoes over the pot they were cooked in (off the heat), and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
When the potatoes are cool enough to handle, cut them into 1 or 2-inches chunks and place them in a large bowl and pour the marinade over them. Mix well, and then cover the bowl with plastic wrap and let the potatoes sit at room temperature for an hour or two to soak up the marinade.
Mix the mayonnaise and sour cream and fold into potatoes. You may not need all of the mayo mixture. Stir in the eggs and celery. Taste for salt and pepper and then refrigerate until ready to serve.