Ingredients
- 2 pounds (907g) small red potatoes – These provide a creamy texture and hold their shape well. If red potatoes are unavailable, substitute with other waxy varieties such as Yukon Gold, creamer, white, or fingerling potatoes.
- 2 tablespoons red wine vinegar, white wine vinegar, apple cider vinegar, or dill pickle juice – This adds acidity and enhances flavor.
- 1/2 cup (120g) sour cream – Offers a tangy creaminess. You can substitute with crème fraîche or Greek yogurt for a lighter option.
- 1/4 cup (58g) mayonnaise – Helps create a smooth, rich dressing. A homemade version or store-bought mayonnaise works well.
- 1 tablespoon yellow mustard – Brings a slight tang. Dijon or whole-grain mustard can be used for a different depth of flavor.
- 2 celery stalks, finely chopped (about 1/3 cup) – Adds crunch and freshness.
- 1 to 2 medium dill pickles, finely chopped (about 1/3 cup) – Provides a salty, tangy bite. You can also use pickled cucumbers or capers.
- 1/4 cup chopped fresh parsley – Contributes a fresh, slightly peppery flavor.
- 1/4 cup chopped fresh dill – Enhances the salad with a bright, herbaceous note.
- 1/4 cup chopped fresh chives – Gives a mild onion flavor. Green onions can be used as a substitute.
- Salt and fresh ground black pepper – Essential for seasoning and balance.
Instructions
Step 1: Cook the Potatoes
Place the red potatoes in a large pot and cover them with about 1 ½ inches of water. Add salt to the water (approximately one teaspoon per quart) to enhance the potatoes’ natural flavor. Bring the water to a boil, then reduce the heat to a gentle simmer. Cooking at a rolling boil may cause the potatoes to break apart. Simmer the potatoes for 15 to 20 minutes or until they can be easily pierced with a fork.
Step 2: Cool the Potatoes
While the potatoes are cooking, prepare an ice bath by filling a medium-sized bowl with cold water and ice. Once the potatoes are tender, drain them and transfer them to the ice bath. This stops the cooking process and helps maintain their texture. Let them cool for a few minutes until they are easy to handle.
Step 3: Chop and Season the Potatoes
Once the potatoes have cooled, cut them into bite-sized chunks. Place them in a large mixing bowl, then drizzle with the vinegar or dill pickle juice. Lightly season with salt to help absorb the flavors.
Step 4: Prepare the Dressing
In a small bowl, whisk together the sour cream, mayonnaise, and mustard until smooth. This combination creates a creamy and flavorful base for the salad.
Step 5: Assemble the Salad
To the bowl with the potatoes, add the chopped celery, pickles, parsley, dill, and chives. Pour the dressing over the mixture and gently stir until everything is well combined. Be careful not to mash the potatoes too much; a light toss is best for keeping the texture intact.
Step 6: Adjust Seasoning and Chill
Taste the salad and adjust the seasoning with additional salt and black pepper if needed. For the best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the ingredients to meld together, creating a richer taste.
Notes
- Cooking Potatoes Evenly – If using larger potatoes, chop them into uniform pieces before boiling to ensure they cook evenly.
- Prevent Overcooking – Check the potatoes early to avoid a mushy texture. They should be tender but still hold their shape.
- Enhancing Flavor – Vinegar or pickle juice added to warm potatoes helps them absorb flavor more effectively.
- Dressing Consistency – If the salad appears too thick after refrigeration, add a splash of vinegar or a tablespoon of milk to loosen the dressing.
- Storage Tips – Store leftovers in an airtight container in the refrigerator for up to three days. If making ahead, prepare the salad without the fresh herbs and add them just before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes