Potato Salad
A classic potato salad is a must-have at every potluck and barbecue and this is the best of the best. It's creamy , tangy, with a little bit of crunch. Baby potatoes have a naturally sweet flavor and creamy texture that's delicious in this classic potato salad recipe.
Servings:
6
yield(s)
Prep Time:
10
mins
Cook Time:
20
mins
Total Time:
30
mins
Ingredients
-
3
lb
baby potatoes
-
1
tsp
Kosher salt
-
1
cup
cup mayonnaise
-
1/2
cup
sour cream
-
2
tbsp
dijon mustard
-
1/2
cup
fresh dill
(chopped )
-
1/2
tsp
black pepper
(freshly ground )
-
1/2
cup
red onion
(chopped)
Instructions
-
Place the potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
-
Drain the potatoes in a colander, then place the colander with the potatoes bowl and let it cool down for 10 to 15 minutes.
-
Meanwhile, in a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
-
When the potatoes are cool enough to handle, cut them in quarters or 1-inch cubes, depending on their size. Place the cut potatoes in a large bowl.
-
While the potatoes are still warm, pour enough dressing over them to moisten.
-
Add the red onion, salt and pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.