Red Potato Salad
Made with flavorful red skinned potatoes, a creamy, vibrantly lemony dressing, and fresh herbs. It's a traditional summer side dish that pairs well with all your bbq favorites.
Servings: 6
Ingredients
- 2 1/2 lbs. red potatoes, cut into bite size chunks
- 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
- 1/2 cup diced celery
- 1/2 cup diced baby dill pickles
Instructions
- 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.
- Reduce heat to medium and let simmer until potatoes are tender but fairly firm (they should hold their shape when pierced not crumble), about 9 to 10 minutes.
- Drain potatoes and let cool (to speed cool you can transfer to a ice bath of water and cool a few minutes then drain).
- 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.
- Add cooled potatoes to the large bowl with the dressing, add celery and dill pickles. Toss mixture to evenly coat.
- You can serve right away or refrigerate for up to 3 days in an airtight container. Thin with a little milk or water as it rests as needed.