In college, my best friend and I debated whose mom made the best potato salad. Turns out their recipes were almost identical! Even though I’ve since tweaked our recipe, it still takes me home again.
—ELLIE MARTIN CLIFFE MILWAUKEE, WI
PREP: 20 MIN. • COOK: 15 MIN. + CHILLING • MAKES: 12 SERVINGS
1 garlic clove, peeled
3 pounds small red potatoes, quartered
2 tablespoons cider vinegar, divided
1 1/2 teaspoons salt, divided
6 hard-cooked large eggs, divided
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium sweet onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons minced fresh parsley
1. Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and the skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic.
2. Meanwhile, chop five of the eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and the remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold.
3. Just before serving, slice the remaining egg. Top the salad with the egg; sprinkle with parsley and, if desired, additional paprika.