Potato Salad (Minimalist Recipe Card)
Ingredients
- 2 lbs Eastern white or Yukon Gold potatoes, peeled & cubed
- 2–3 celery stalks, diced
- ½ onion, finely diced
- 3–4 hard‑steamed eggs, chopped
- Fresh parsley (optional tarragon), chopped
- Salt & black pepper
Dressing
- ½ cup mayo
- ¼ cup sour cream
- 1–2 tbsp mustard
- 1 tbsp yogurt
- 1–2 tsp vinegar or pickle juice
- Salt & pepper to taste
Steam‑Egg Method
- Place eggs in a steamer basket over boiling water
- Steam 12 minutes
- Shock in ice water
- Peel and chop
Potatoes
- Boil potatoes in salted water until just tender
- Drain and cool completely
Assembly
- Combine potatoes, celery, onion, eggs
- Fold in dressing gently
- Add herbs
- Chill 1–2 hours
Notes
- Eastern whites hold shape and stay creamy
- Russets fall apart — skip them
- Add paprika or pickles if you want a classic diner vibe
