Growing up in Massachusetts the potato salad I loved always had a soft yellow creamy hue, thanks to fresh egg yolks and tangy brown mustard, and was sprinkled with green accents from the celery and herbs. I could picture it perfectly but it wasn’t until I spent a warm June day in my kitchen with James Taylor on the Bose, more than fifteen ingredients at the ready, and hours to spare, that I was finally able to replicate the potato salad that had filled my fond summer memories.

A tasty accompaniment to everything from burgers to lobster, perfect for a party or a simple lunch, this traditional New England potato salad will bring all the nostalgia and delight to the taste buds. Enjoy!

Ingredients:

• 1 cup mayonnaise  
• 1/4 sour cream 
• 2 tablespoons brown mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon kosher salt 
• 1/2 teaspoon pepper 
• 3 pounds red potatoes, boiled and cubed
• 4 hard-boiled eggs, diced
• 1 1/2 cup celery, diced 
• 1/2 cup dill pickles, diced 
• 2 heaping tablespoons scallions, thinly sliced 
• 2 heaping tablespoons chives, chopped
• 2 heaping tablespoons fresh parsley, chopped 

Instructions:

• In a medium bowl whisk together mayo, sour cream, mustard, vinegar, sugar, salt and pepper until mixed well.
• Place cooked and still warm cubed potatoes in a large bowl.
• Pour dressing over potatoes and mix until dressing fully coats potatoes.
• Add eggs, celery, pickles and mix until combined.
• Add scallions, chives, and parsley and mix until combined.
• Chill in refrigerator for at least an hour before serving.