Your humble, nutrient-dense, vegetable.
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- 2-1/4 pounds 1 kg Yellow Potatoes cut into 1-inch cubes
- As Needed Cold Water
- 2 tablespoons Salt
- 3 each 15g Garlic Cloves smashed
- ¼ cup Champagne Vinegar Rice Vinegar can be subbed
- ¾ cup 180ml Mayonnaise
- ¼ cup 60ml Yellow Mustard
- ½ cup 120ml Sour Cream
- 1/3 cup 47g Bread and Butter Pickles diced ¼ inch
- 1/3 cup 47g Red Onions diced ¼ inch, rinsed with cold water
- 2 tablespoons 3g Fresh Dill chopped
- 2 teaspoons 3g Celery Seed
- ¼ cup 26g Green Onions sliced
- 2 teaspoons Salt
- 2 teaspoons Freshly Ground Black Pepper
- In a large heavy bottomed pot, add the potatoes, enough cold water to just cover the potatoes by an inch, the salt, and garlic. Turn the heat onto high. When the water comes to a boil, reduce the heat to a simmer and cook the potatoes until they are a little more than fork tender but not falling apart (about 20-25 minutes). Drain the potatoes and spread them out evenly on a baking sheet to help them cool more rapidly. Sprinkle the potatoes with the vinegar while they are still slightly warm. While the potatoes cool, make the dressing.
- In a large bowl, combine the mayonnaise, yellow mustard, sour cream, diced pickles, onions, dill, celery seed, green onions, salt and black pepper. Combine the ingredients until they are well mixed and set aside.
- When the potatoes are fully cooled, add them to the bowl with the dressing and mix well to combine. The potato salad is ready to serve but is even better after 1 or 2 days in the fridge. Before serving garnish with green onions and a couple slices of bread and butter pickles so your guests have an idea of what is in it.