Sour Cream Herbed Potato Salad
Enjoy this refreshing and satisfying salad that is ideal for picnics, barbecues or any gathering. Made with tender golden potatoes and a herb-infused sour cream dressing. This potato salad will elevate your outdoor experience.
Ingredients
- 8 medium Yukon Gold potatoes, cut into 1-inch cubes
- 1 cup Crystal sour cream
- ¼ cup chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Products used
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Sour Cream
Directions
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Step 1
Fill a large pot halfway with cold water. Add the potatoes to the pot with a pinch of salt and bring the water to a boil. Once boiling, reduce the heat to medium and let the potatoes simmer for about 10 to 15 minutes or until the potatoes are fork-tender. -
Step 2
While the potatoes are cooking, you can prepare the dressing. In a medium mixing bowl combine the sour cream, chives, parsley, dill, Dijon mustard, apple cider vinegar, kosher salt and pepper. Stir until everything is well combined.
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Step 3
Once the potatoes are cooked, drain them in a colander and let them cool slightly.
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Step 4
Transfer the potatoes to a large bowl and pour the dressing over the potatoes. Toss gently until the potatoes are coated.
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Step 5
Taste and adjust the seasoning adding more kosher salt and pepper as needed.
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Step 6
Cover the bowl with plastic wrap and and refrigerate the potato salad for at least 1 hour to all the flavors to meld together. When ready to serve, toss the potatoes one more time and add additional herbs if desired.
