Fingerling Potato Salad

Fingerling Potato Salad
Fingerling Potato Salad. Photo: Diana Rattray
    40 mins

This potato salad may be simple, but it has plenty of flavor, with sour cream, mayonnaise, and chunks of cucumber, celery, egg, and firm fingerling potatoes. 

What You'll Need

  • 1 1/2 to 2 pounds fingerling potatoes, scrubbed and cut in 1-inch pieces
  • 4 large hard-cooked eggs, coarsely chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup diced celery
  • 1 medium cucumber, peeled, most seeds removed, coarsely chopped (I remove the large seeds, but don't bother with small ones towards the ends of the cuke)
  • 1/2 cup sour cream
  • 3/4 to 1 cup mayonnaise
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon salt, or to taste

How to Make It

  1. Put potatoes in a medium saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or just until potato chunks are fork tender. Drain and let cool.
  2. In a large bowl, combine the cooled potatoes, chopped eggs, onion, celery, cucumber, and sour cream. Add about 3/4 cup mayonnaise and salt and pepper, to taste. Stir gently to blend ingredients. Add more mayonnaise, if desired.

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