Description
Creamy Tangy Memorial Day Potato Salad is the ultimate summer side dish, blending tender baby potatoes with a zesty dressing for a flavor explosion. This delightful salad is perfect for barbecues, picnics, or family gatherings, making every bite a celebration of memories and laughter. With its vibrant colors and creamy texture, it’s sure to impress your guests while keeping you free to enjoy the festivities.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 cup celery, finely diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh herbs (dill or parsley), chopped
- Salt and pepper to taste
Instructions
- 1. Boil the Potatoes: Place baby potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook for about 15-20 minutes until fork-tender.
- 2. Drain and Cool: Drain the cooked potatoes and let them cool slightly before cutting into halves or quarters.
- 3. Prepare the Dressing: In a mixing bowl, whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
- 4. Combine Ingredients: Fold the cooled potatoes into the dressing along with celery, red onion, and fresh herbs until evenly coated.
- 5. Chill: Cover and refrigerate for at least one hour to allow flavors to meld.
- 6. Serve: Stir gently before serving in a colorful bowl garnished with additional herbs or paprika.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg