The Best American Potato Salad

Our favorite potato salad kicks up the traditional mayonnaise base with not only chopped dill pickles, but also uses the pickle brine for extra tang. Scallions, celery and parsley add freshness and a little crunch, while hard-boiled eggs practically make it a meal.
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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Ingredients

2 pounds russet potatoes, peeled and cut into 1-inch chunks

Kosher salt and freshly ground black pepper

2 tablespoons apple cider vinegar

3 large eggs

1 cup mayonnaise

1/4 cup sour cream

1/3 cup chopped dill pickles, plus 2 tablespoons brine

2 tablespoons yellow mustard

1/2 teaspoon sugar

3 stalks celery, chopped

4 scallions, thinly sliced

1/4 cup chopped fresh parsley

Paprika, for topping

Directions

  1. Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add the vinegar and 1/2 teaspoon salt; toss. Let cool slightly, about 10 minutes.
  2. Meanwhile, put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain the eggs and cover with ice water to cool; peel, chop and set aside.
  3. Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl. Stir in the pickles, celery, scallions and parsley. Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.