If you’re seeking a delightful twist on traditional potato salad, try Red Skin Sour Cream Potato Salad! This vibrant and flavorful dish is an ideal complement to summer gatherings and backyard barbecues. Featuring red skin potatoes, a zesty sour cream dressing, and a hint of spice, it’s sure to be a crowd-pleaser that keeps everyone coming back for more.
INGREDIENTS
- 3 lbs. red skin potatoes
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 Tbs. distilled white vinegar
- 2 tsp. dijon mustard
- 2 tsp. freeze dried chives
- 1/8 – 1/4 cup fresh chopped dill
- 1 tsp. Kosher salt
INSTRUCTIONS
- Boil the Potatoes: Bring a large pot of water to a boil. Once boiling, add the entire bag of red skin potatoes. Cook for 15-25 minutes until the potatoes are fork-tender but not mushy. You want them easily pierced with a fork without falling apart.
- Cool the Potatoes: Drain the cooked potatoes and rinse them under cold water to stop the cooking process. For quicker cooling, submerge the potatoes in a bowl of cold water.
- Prepare the Dressing: In a large glass bowl, combine sour cream, mayonnaise, vinegar, and Dijon mustard.
- Combine Ingredients: Cut the cooled potatoes into quarters and add them to the bowl. As you add them, use a fork to lightly smash 2-3 pieces, adjusting the chunkiness of the potato salad to your preference.
- Finish the Salad: Add chives, dill, and salt to the mixture. Stir well to combine, then enjoy!
Notes
- The nutritional information provided is an estimate and may vary based on the specific products used in your kitchen.
- You can choose to dice the potatoes before or after boiling.
NUTRITION INFORMATION (PER SERVING)
- Calories: 268 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 11 g
- Saturated Fat: 3 g
- Trans Fat: 1 g
- Cholesterol: 14 mg
- Sodium: 456 mg
- Potassium: 1134 mg
- Fiber: 4 g
- Sugar: 4 g
- Vitamin A: 1491 IU
- Vitamin C: 33 mg
- Calcium: 65 mg
- Iron: 2 mg
