Baby Red Potato Salad
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
- ¼ tsp.himalayan salt
- ¼ tsp.dried or fresh dill
- fresh cracked black pepper to taste
- freshly chopped parsley, as garnish
- 24ounces (680/grams) baby red potatoes
- ½ cupcelery - chopped (1 stalk)
- ½ cupfennel- chopped
- ¼ cupred onion - chopped
- ¼ cupchopped carrot
Directions
- 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 more, or until you can easily slide a knife through one potato. Drain and run cool water over them to stop the cooking. Then allow the potatoes to cool for a few minutes.
- 2
Meanwhile, prep and chop all the vegetables.
- 3
On a cutting board, cut each potato into quarters and transfer them to a large mixing bowl. Add all the chopped vegetables.
- 4
In a small dish, whisk the ingredients for the dressing. Pour it over the potatoes and gently toss to combine.
- 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
Serves 6 to 8