Sour Cream Potato Salad Recipe
Description
Creamy and packed with herbs, this potato salad is a refreshing upgrade from classic mayo-based potato salads.
Ingredients
- 2 pound baby gold potatoes
- ½ cup AE Dairy sour cream
- ¼ cup chopped chives
- ¼ cup chopped dill
- ¼ cup chopped parsley
- ½ cup minced celery
- 3 tablespoons chopped capers + 1 tablespoon caper brine
- 1 tablespoon Dijon
- 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 potatoes to a bowl to cool slightly.
- Whisk together ½ cup sour cream, ¼ cup each chives, dill, and parsley, ½ cup celery, 3 tablespoons capers, 1 tablespoon Dijon, and ½ teaspoon each kosher salt and black pepper.
- Halve smaller potatoes and quarter larger potatoes; add to bowl with dressing and toss to coat. Season with additional salt, pepper and caper brine to taste.
Notes
Herbs: I recommend using a mixture of fresh herbs—use whatever you like and have on hand. Chives, dill and parsley work well together but tarragon, cilantro, and scallions would all be delicious as well.
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.
Nutrition
Serving: 1/2 cupCalories: 63kcalCarbohydrates: 11gProtein: 1.2gFat: 2gSaturated Fat: 1gCholesterol: 4mgSodium: 254mgFiber: 2gSugar: 1g
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