Creamy Potato Salad
This naturally gluten-free side dish is a must make for any Summer barbecue or picnic! Soft, tender potatoes mixed with a tangy + creamy dressing that's packed with fresh dill and parsley, and tossed with some celery and red onion for just a little crunch. Flavorful, refreshing and delicious!
Servings: 6 -8 servings
Ingredients
- 1½ lbs red baby potatoes, skin on, cleaned and halved
- 1 tablespoon distilled white vinegar
- ¼ cup light mayonnaise or dairy free mayonnaise
- ¼ cup sour cream or dairy-free sour cream
- ⅛ teaspoon garlic powder
- ¼ teaspoon salt, more to taste
- ¼ teaspoon black pepper, more to taste
- 2 tablespoons fresh dill, chopped (divided)
- 2 tablespoons fresh parsley, chopped (divided)
- 1 stalk celery, diced (about 1/2 cup)
- ¼ cup red onion, diced
Instructions
Cook the potatoes
- Place cleaned and halved potatoes in a large saucepan or Dutch oven. Cover with water by 1 inch. Salt water well (we use 1 ½ teaspoons salt -- it gives great flavor but will not be overly salty -- it's like salting pasta water) Bring to a boil over high heat, then reduce heat to medium-low and cook 8-10 minutes or until potatoes are easily pierced by a paring knife and pulled out with little resistance. This will cook the potatoes to a tender-crisp texture.
- Drain potatoes and transfer to large mixing bowl.
- Drizzle warm potatoes with the white vinegar and gently toss using a large spatula so that potatoes don't break. Let cool for about 10-15 minutes.
Creamy Dill Dressing
- In a small bowl, add the mayo, sour cream, salt, pepper, garlic powder and 1 tablespoon fresh dill and 1 tablespoon fresh parsley. Using a spoon or small spatula mix until well combined and creamy. Set aside.
Assemble
- To the large mixing bowl with the cooked potatoes, add the creamy dressing, remaining dill and parsley, chopped celery and chopped red onion. Using a large spatula (my preference) or spoon, gently toss until all the potatoes are covered with the dressing. Transfer to a serving bowl and enjoy!
- Enjoy room temperature or cold.
- Store in the refrigerator in a sealed container for up to 3 days.
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