Description
This Creamy Red Potato Salad with Herbs is a delightful blend of tender red potatoes coated in a luscious, tangy dressing made from mayonnaise, sour cream, and Dijon mustard, complemented by fresh dill, parsley, and green onions. Perfectly seasoned with a touch of paprika, celery seed, garlic, and onion powder, this salad is a classic side dish ideal for picnics, barbecues, or any casual gathering.
Ingredients
Scale
Potatoes
- 2 pounds red potatoes
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon celery seed
Herbs and Garnish
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 green onions, thinly sliced
Instructions
- Wash the Potatoes: Thoroughly wash the red potatoes to remove any dirt or debris, ensuring they are clean before cooking.
- Boil the Potatoes: Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
- Simmer Until Tender: Once boiling, reduce heat to a simmer and cook the potatoes for 10-15 minutes, or until fork-tender but still firm enough to hold their shape.
- Drain and Cool: Carefully drain the potatoes in a colander and let them cool for a few minutes until they are safe to handle.
- Cube the Potatoes: Cut the cooled potatoes into bite-sized cubes, leaving the skins on to add texture and vibrant color to the salad.
- Prepare the Dressing: In a separate bowl, combine mayonnaise, sour cream, and Dijon mustard, stirring until smooth.
- Add Seasonings: Stir in white wine vinegar, salt, black pepper, garlic powder, onion powder, paprika, and celery seed, blending all ingredients thoroughly.
- Incorporate Fresh Herbs: Add the chopped dill, parsley, and sliced green onions into the dressing and mix well to evenly distribute the flavors.
- Combine Potatoes and Dressing: Pour the creamy dressing over the cubed potatoes and gently fold to coat every piece evenly without mashing the potatoes.
- Adjust Seasonings: Taste the salad and add more salt or pepper if needed to suit your preference.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least one hour to allow flavors to meld.
- Final Stir and Serve: Before serving, gently stir the salad again to redistribute the dressing and herbs for a perfect presentation and flavor balance.
Notes
- Leaving the skins on the potatoes adds a nice texture and visual appeal.
- For a tangier flavor, add an extra splash of white wine vinegar to the dressing.
- This salad can be prepared a day in advance to enhance the flavors further.
- Use fresh herbs for the brightest flavor; dried herbs will not have the same impact.
- Adjust the seasoning according to taste, especially the salt and pepper.
