Creamy Potato Salad

Name: Creamy Potato Salad
Prep time: 20 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 3 lb. all-purpose potatoes (9 medium), cut into 1" chunks; 1/2 c. mayonnaise; 1/2 c. milk; 2 tbsp. distilled white vinegar; 1 tsp. sugar; 2 large stalks celery, thinly sliced; 1/4 c. finely chopped parsley; 2 tbsp. snipped fresh chives

By The Good Housekeeping Test KitchenPublished: Jul 28, 2017

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creamy potato salad with fresh herbs on top

Danielle Occhiogrosso

Yields:

10 serving(s)

Active Time:

20 mins

Total Time:

35 mins

A teaspoon of sugar gives our rich potato salad a dash of sweetness.

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Ingredients

3 lb. all-purpose potatoes (9 medium), cut into 1" chunks
1/2 cup mayonnaise
1/2 cup milk
2 Tbsp. distilled white vinegar
1 tsp. sugar
2 large stalks celery, thinly sliced
1/4 cup finely chopped parsley
2 Tbsp. snipped fresh chives

Directions

1. Step 1In large saucepot, combine potatoes, 1 tablespoon salt and enough water to cover by 1 inch. Partially cover pot; heat to boiling on high. Reduce heat to maintain simmer. Cook until potatoes are tender, 12 to 15 minutes. Drain well.
2. Step 2 Meanwhile, in large bowl, whisk mayonnaise, milk, vinegar, sugar, 1 teaspoon salt and 1/2 teaspoon pepper. Add half the dressing to potatoes; let cool.
3. Step 3Add celery and remaining dressing to potatoes; toss until well coated. Fold in parsley and chives. Serve immediately or refrigerate, covered, up to 4 hours.

Nutritional information (per serving): About 190 cals, 3 g protein, 25 g carbs, 9 g fat (2 g sat), 3 g fiber, 390 mg sodium.

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