Retro-Style Potato Salad

Retro-Style Potato Salad

Serves 8


8 medium-size Yukon Gold potatoes
½ cup sour cream
½ cup mayonnaise
2 tbsp. distilled vinegar
2 tbsp. Kowalski's Garlic Dill Mustard
1 tbsp. granulated sugar
1 tsp. paprika, plus more for garnish
3 hard-boiled eggs, roughly chopped
2 celery stalks, diced, leaves reserved and chopped for garnish
2 green onions, trimmed and sliced, plus extra for garnish, if desired
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
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  1. Preheat oven to 350°.
  2. Place potatoes on a rimmed baking sheet lined with parchment paper; roast until cooked through and fork-tender (about 45-50 min., depending on size).
  3. Let potatoes cool completely to room temperature.
  4. Peel potatoes; dice into ½" cubes.
  5. Transfer diced potatoes to a large mixing bowl; set aside.
  6. In a medium mixing bowl, whisk together next 6 ingredients (through paprika); pour over potatoes and stir to coat.
  7. Add eggs, celery and onions; gently toss to combine.
  8. Season with salt and black pepper to taste; cover and store in the refrigerator for 1 hr. or up to 5 days.
  9. Garnish with celery leaves, green onions and paprika before serving.

Tasty Tip:

  • Baked or boiled waxy potatoes, such as red and fingerling potatoes, can also be used for this recipe. Boil potatoes whole to prevent them from falling apart.


  • Keep the peel on the potatoes for an extra serving of fiber and beneficial phytonutrients.