Old-Fashioned Potato Salad

This potato salad has the classic flavor you grew up with but swaps the full-fat dressing for nonfat sour cream and fat-free mayonnaise. The result still tastes creamy and rich because the dressing clings to warm potatoes that absorb it as they cool.

Red-skinned potatoes are the right choice here. They hold their shape after boiling better than russets, which crumble and turn mushy in a dressed salad. Leaving the skins on adds color, texture, and extra nutrients. Cube them and boil just until tender, about 8 minutes. Overcooked potatoes fall apart when tossed.

Dry mustard in the dressing adds a sharp, pungent heat that prepared yellow mustard can’t match. It dissolves into the sour cream and mayo, distributing evenly throughout rather than sitting in visible yellow streaks.

Diced onion, celery, sweet pickle relish, and optional hard-boiled eggs give you all the traditional add-ins. Fresh parsley and garlic round out the seasoning.

Kitchen Tips

• Toss the warm potatoes with the onion, celery, relish, and eggs first, then add the dressing. Warm potatoes absorb dressing better than cold ones.
• Chill for at least an hour before serving. The flavors need time to meld and the dressing tightens up as it cools.
• Taste for seasoning after chilling. Cold dulls flavors, so you may need a pinch more salt or pepper.
• This keeps in the fridge for 2 to 3 days, getting better as it sits.

Variations

• Use full-fat sour cream and regular mayo if the low-fat angle isn’t important to you. The texture will be richer.
• Add a tablespoon of apple cider vinegar for a tangier, more Southern-style dressing.
• Fold in diced dill pickles instead of sweet relish for a sharper, less sweet version.