Description
A delightfully creamy potato salad made with sour cream and fresh herbs, perfect for all occasions.
Ingredients
Scale
- 2 pounds small new potatoes (scrubbed and quartered)
- 1 tablespoon apple cider vinegar
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon celery salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup chopped celery
- 1/3 cup chopped sweet onion
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
Instructions
- Fill a large pot with water and season well with salt.
- Add the potatoes and bring to a boil. Once boiling, reduce the heat and cook until fork-tender, about 10 to 15 minutes.
- Drain the potatoes and place them in a large bowl. Toss with 1 tablespoon of apple cider vinegar while still warm to infuse flavor.
- Allow the potatoes to cool slightly to ensure they do not wilt the herbs when mixed.
- In a separate bowl, combine sour cream, mayonnaise, mustard, vinegar, celery salt, salt, and black pepper to make the dressing.
- Add the chopped onion, chives, and dill to the bowl with the potatoes, ensuring an even distribution of ingredients.
- Top the potato mixture with the dressing and gently toss to combine, being careful not to break the potatoes.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld beautifully.
Notes
For a healthier twist, consider using Greek yogurt instead of sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg