Baby Red Potato Salad

Baby Red Potato Salad

from 2sistersrecipes.com
20 min
6 servings

Baby Red Potato Salad is a very light, creamy, and deliciously zesty red potato salad loaded with textures and flavors.  It's perfect for summer BBQs, picnics, or potluck.

Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. white wine vinegar
  • 1 tsp. Dijon mustard
  • 2 Tbsp. lemon juice ( juice of 1 lemon)
  • 1 Tbsp. sour cream
  • 1 Tbsp. mayonnaise
  • 1/4 tsp. Himalayan salt
  • 1/4 tsp. dried or fresh dill
  • fresh cracked black pepper to taste
  • freshly chopped parsley, as garnish
  • 24-ounces (680/grams) baby red potatoes
  • 1/2 cup celery - chopped (1 stalk)
  • 1/2 cup fennel- chopped
  • 1/4 cup red onion - chopped
  • 1/4 cup chopped carrot

Directions

  1. 1

    Rinse the baby potatoes and place them into a medium-sized pot filled with water. Add one teaspoon of salt to the water. Bring water to a full boil, and boil the potatoes for 5 minutes, or until you can easily slide a knife through one potato. Drain and allow the potatoes to cool for a few minutes.

  2. 2

    Meanwhile, prep and chop all the vegetables.

  3. 3

    On a cutting board, cut each potato into quarters and transfer them to a large mixing bowl. Add all the chopped vegetables.

  4. 4

    In a small dish, whisk the ingredients for the dressing. Pour it over the potatoes and gently toss to combine.

  5. 5

    Taste, and adjust the seasonings for salt and black pepper to your taste. Transfer to a serving bowl. Sprinkle on top with some freshly chopped parsley. Cover with clear wrap and refrigerate for at least one hour before serving.

  6. 6

    Serves 6 to 8 servings