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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.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
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.
Salt (and black pepper to taste)
2
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.
3
Drain potatoes and let cool (to speed cool you can transfer to a ice bath of water and cool a few minutes then drain).
4
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.
dijon mustard1 TbspSalt (and black pepper to taste)
5
Add cooled potatoes to the large bowl with the dressing, add celery and dill pickles. Toss mixture to evenly coat.
6
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.
Nutrition Facts
calories
323 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
4 g
sugar Content
4 g
sodium Content
306 mg
protein Content
5 g
trans Fat Content
0.03 g
cholesterol Content
23 mg
carbohydrate Content
34 g
saturated Fat Content
5 g
unsaturated Fat Content
13 g
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