Description
A creamy and tangy red potato salad with fresh herbs, crisp celery, and dill pickles, perfect as a side dish for picnics and barbecues.
Ingredients
Scale
Potatoes
- 2 1/2 lbs. red potatoes, cut into bite size chunks
Dressing
- 2/3 cup sour cream
- 1/2 cup mayonnaise
- 2 1/2 Tbsp fresh lemon juice
- 1 Tbsp dijon mustard
- 2/3 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 1/2 Tbsp minced fresh dill
- Salt and black pepper to taste
Add-ins
- 1/2 cup diced celery
- 1/2 cup diced baby dill pickles
Instructions
- Boil potatoes: Place potatoes in a large pot and cover with water by about 1 inch. Bring to a boil over medium-high heat and season with salt to taste.
- Simmer potatoes: Reduce heat to medium and let simmer until potatoes are tender but firm, about 10 minutes, ensuring they hold their shape when pierced.
- Cool potatoes: Drain the potatoes and let them cool. To speed cooling, transfer to an ice bath for a few minutes, then drain.
- Make dressing: In a large mixing bowl, whisk together sour cream, mayonnaise, lemon juice, dijon mustard, green onions, parsley, dill, and season with salt and pepper to taste.
- Combine salad: Add the cooled potatoes to the bowl with the dressing. Add diced celery and baby dill pickles, then toss gently to evenly coat all ingredients.
- Serve or chill: You can serve the salad immediately or refrigerate it in an airtight container for up to 3 days. Thin with a little milk or water as needed while resting.
Notes
- Use fresh herbs for the best flavor; dried herbs will not provide the same freshness.
- To speed cooling, use an ice bath for the potatoes after boiling.
- Make ahead and refrigerate for enhanced flavor development.
- Add a splash of milk or water to loosen the dressing if it thickens when chilled.
- Adjust salt and pepper seasoning to taste after mixing all ingredients.