Description
A creamy and herb-packed red potato salad made with tender small potatoes, fresh herbs, and a tangy dressing—perfect for summer gatherings and cookouts.
Ingredients
- 2 pounds small red potatoes
- 2 tablespoons red wine vinegar (or white wine vinegar, apple cider vinegar, or dill pickle juice)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 celery stalks, finely chopped
- 1 to 2 medium dill pickles, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- Salt and freshly ground black pepper
Instructions
1. Add the potatoes to a large pot and cover with 1½ inches of water. Season with salt (about 1 teaspoon per quart of water).
2. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, or until fork-tender.
3. Meanwhile, prepare an ice bath with cold water and ice in a medium bowl.
4. Drain the potatoes and transfer them to the ice bath to cool.
5. Once cool enough to handle, chop into bite-size pieces and place in a large bowl. Sprinkle vinegar over the potatoes and lightly season with salt.
6. In a separate bowl, stir together the mayonnaise, sour cream, and mustard.
7. Add the dressing, celery, pickles, and herbs to the potatoes. Gently mix to combine without breaking the potatoes.
8. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving for best flavor.
Notes
Small waxy potatoes like red or Yukon gold work best for a creamy texture.
You can substitute crème fraîche for sour cream if desired.
Dried herbs can be used in place of fresh; use 1 to 2 tablespoons total.
Best served chilled and pairs well with grilled meats, burgers, or fish.
Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 216
- Sugar: 3.1g
- Sodium: 627mg
- Fat: 10.9g
- Saturated Fat: 3.1g
- Unsaturated Fat: 7.3g
- Trans Fat: 0g
- Carbohydrates: 26.1g
- Fiber: 3.1g
- Protein: 3.8g
- Cholesterol: 15.2mg