Creamy Potato Salad (with Sour Cream)
Description
This Sour Cream Potato Salad is a worthy side dish for just about any spring and summer meal. Light, flavorful and easy to make, this herbed potato salad uses less than 10 ingredients, has no mayonnaise, and is an updated take on the classic summer side.
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Ingredients
- 2 pound baby gold potatoes
- ½ cup sour cream
- ¼ cup chopped chives
- ¼ cup chopped dill
- ¼ cup chopped parsley
- 3 tablespoons chopped capers + 1 tablespoon caper brine
- 1 tablespoon Dijon
- ½ cup minced celery
- Kosher salt and black pepper
Instructions
- Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil. Season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Drain potatoes and transfer back to pan to cool slightly.
- In a large bowl, whisk together ½ cup sour cream, ¼ cup each chives, dill, and parsley, 3 tablespoons capers, 1 tablespoon Dijon, and ½ teaspoon each kosher salt and black pepper.
- Halve smaller potatoes and quarter larger potatoes. Add potatoes and ½ cup celery to bowl with dressing and toss to coat.
- Season with additional salt, pepper and caper brine to taste.
Equipment
Notes
Storage: store potato salad in a glass container with a tight fitting lid for up to 1 week in the refrigerator. Do not freeze this potato salad.
Make Ahead: The potatoes can be cooked up to 1 day ahead of time. Store the potatoes in an airtight container in the refrigerator until ready to use. Wait to cut them until right before you toss them with the dressing.
Checking potato doneness: A wooden or metal skewer is the easiest way to check for doneness. You’ll know the potatoes are done when a skewer easily slides in and out of the potato.
Nutrition
Serving: 1/2 cupCalories: 63kcalCarbohydrates: 11gProtein: 1.2gFat: 2gSaturated Fat: 1gCholesterol: 4mgSodium: 254mgFiber: 2gSugar: 1g
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