- 6 potatoes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- Peel and cube the potatoes. Place in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until potatoes are tender.
- In a medium bowl, whisk together mayonnaise, sour cream, white wine vinegar, Dijon mustard, sugar, celery seed and salt.
- Drain the potatoes and let cool. Add to the mayonnaise mixture and stir to combine.
- Refrigerate for at least 1 hour before serving.
potatoes
salad
classic potato salad
mayonnaise
sour cream