Description
This hearty, summertime red skin potato salad side is a crowd-pleaser at cookouts, potlucks, and family dinners.
Ingredients
- baby/mini red potatoes: 3 pounds
- mayonaise: 1/2 cup
- sour cream: 1/2 cup
- dijon mustard: 1 tablespoon
- red wine vinegar: 1 tablespoon
- garlic clove, shredded or minced: 1
- dill, chopped: 1/4 cup
- chives, chopped: 2 tablespoons
- red onion, thinly sliced: 1/4 cup
- salt: 1 teaspoon
- pepper: 1/4 teaspoon
Instructions
- Cook: Rinse the potatoes with water to remove any dirt from them. Fill a large pot with water about ¾ way full, turn the heat to high and bring the water to a boil. Add the potatoes and boil them for 10-15 minutes, just until a fork pierces through. Do not overcook, or the potatoes will be mushy!
- Chill: Fill a large bowl with cold water and a handful or two of ice. Once the potatoes are cooked, strain and rinse them with cold water and add them to this ice bath while you make the dressing.
- Mix: In a separate large bowl, combine and mix the remaining ingredients to create a dressing.
- Slice: Strain the chilled potatoes, pat them dry with a paper towel, and slice them into halves or quarters.
- Combine: Add and mix the potatoes with the dressing. Chill for at least 15 minutes before serving.
Notes
Don’t overcook the potatoes. No one wants a mushy potato salad!
Use fresh herbs. Fresh dill and chives add a burst of fresh flavor, a crisp bite, and beautiful color to this potato salad.
Scroll up to the full blog post for more recipe FAQs and Tips.
Nutrition facts are estimates only.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: lunch, dinner, side dish
- Method: stove top
- Cuisine: german