Description
A vibrant herby potato salad with red potatoes, tangy dressing, and fresh chives, dill, and parsley. Effortless and crowd-pleasing, this Mediterranean-style side offers a creamy texture and balanced brightness.
Ingredients
2 pounds small red potatoes (unpeeled)
2 tablespoons vinegar (apple cider, white balsamic, or red wine)
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon mustard (Dijon, yellow, or whole grain)
2 celery stalks (chopped)
1–2 dill pickles (finely chopped)
1/4 cup fresh parsley (roughly chopped)
1/4 cup fresh dill (minced)
1/4 cup fresh chives (chopped lengthwise)
Salt and freshly ground black pepper
Instructions
Boil unpeeled red potatoes in salted water until tender (12-15 minutes). Drain and let cool.
Whisk vinegar, sour cream, mayonnaise, mustard, and a pinch of salt until smooth.
Combine cooled potatoes, celery, pickles, parsley, dill, and chives in a large bowl.
Pour dressing over the mixture and gently fold until evenly coated.
Season with additional salt and pepper to taste.
Chill for at least 30 minutes before serving for flavors to meld.
Notes
Adjust pickle quantity to taste; substitute crème fraîche for a richer dressing.
Add 1/4 cup roasted red bell peppers for a sweet smoky twist.
Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg