Potato Salad

This recipe makes 8 to 10 servings. It’s big enough for a picnic. For family-meal quantities, cut the recipe in half.

Chris took some liberties with the classic spud-and-mayo pairing. In this recipe, the potatoes are golden Yukons. While the dressing is still white, the base is sour cream, flavored with fresh lime juice, Worcestershire sauce and a touch of sweetness.

For a thicker dressing, mash some of the hot potato cubes into the mixture. Chris recommends combining the dressing with the salad ingredients while the potatoes are still warm or at room temperature. They will soak up the dressing more than cold-from-the-fridge potatoes.


  • 4 pounds Yukon Gold potatoes, peeled
  • 1 (15.5-ounce) can of black beans, rinsed and drained
  • 1 cup red onion, thinly sliced
  • 1/4 cup coarsely chopped fresh parsley


  • 1 cup sour cream
  • 1/2 cup fresh lime juice
  • 1/2 Tsp. Worcestershire sauce
  • 1 Tbsp. kosher salt
  • 1/4 cup packed light brown sugar
  • 1/4 Tsp. freshly ground black pepper


  • Cook potatoes in boiling water until tender. Test for doneness by piercing a potato with a fork; the tines should pierce the potato easily. Drain potatoes and cool slightly.
  • Cut them into bite-sized chunks and put them in a mixing bowl. Add black beans, red onion and parsley.
  • In a small mixing bowl, combine the ingredients for the dressing and whisk until blended.
  • Pour dressing over potato mixture and toss gently to blend the dressing with the vegetables.
  • Chill if you are making the salad in advance, or cool to room temperature before serving.
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