Here's a Simple Potato Salad Recipe from Inspired Taste


2 lbs White Potatoes (or small yellow, red)

1 T Apple Cider (wine, or rice wine vinegar)

½ c Sour Cream

¼ c Mayonnaise

1 T Yellow Mustard

½ Medium Red Onion (finely chopped, about 1/2 cup)

3 Celery Stalks (finely chopped, about 1/2 cup)

1 Medium Dill Pickle (finely chopped, about 1/3 cup)

2 Hard-Boiled Eggs (peeled and chopped, optional)

¼ cup Fresh Herbs (chopped, like parsley, dill, chives, tarragon, or cilantro)

add Salt And Fresh Ground Black Pepper



Add the potatoes to a large pot and cover with 1 1/2 inches of water.

Season with salt — use 1t for every quart of water.

Bring the water to a boil, then reduce to a simmer (boiling the

potatoes can cause them to hit one another and break apart)

Cook 15 to 20 minutes or until easily pierced with a fork.


Meanwhile, set up an ice bath. Add cold water to a medium bowl

filled with ice.


Drain the potatoes and then place them into the ice bath.

When cool, peel the potatoes by gently pinching the skin and pulling it away.

Chop the peeled potatoes into bite-size chunks, then add to a large bowl.

Scatter the vinegar over potatoes and lightly season with salt.   


While the potatoes cook, add the onions to a small bowl and cover

with cold water. Wait for 10 minutes, then rinse. This step helps to

tone down the raw flavor of the onions.


Stir the sour cream, mayonnaise, and mustard

in a bowl.  Add the sour cream mixture, de-flamed onions, celery, pickles,

eggs, and herbs to the potatoes. Gently stir to combine, being careful not

to mash the potatoes too much. Season with salt and pepper to taste.


If you have the time, refrigerate at least 30 minutes before serving.

You likely have all of the ingredients in your house right now but

If you need anything all of these ingredients can be found in our Marketplace.  All from Local Farms and Independent