New Red Potato Salad

Creamy, tangy, and bursting with fresh herb flavors, this New Red Potato Salad is a delightful upgrade to the classic picnic side dish. Featuring tender red potatoes with their skins on for a rustic touch, this recipe combines a smooth dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar for the perfect balance of creaminess and zing. Crisp diced celery, zesty green onions, and aromatic fresh dill and parsley add crunch and vibrant flavor to every bite. Quick to prepare and easy to chill, this potato salad pairs beautifully with grilled meats, sandwiches, or as a standalone dish for any gathering. Make ahead for maximum flavor infusion and enjoy this irresistible twist on a summer favorite!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds small red potatoes
• 0.5 cups mayonnaise
• 0.25 cups sour cream
• 1 tablespoons Dijon mustard
• 1.5 teaspoons apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 celery stalks, diced
• 3 green onions, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped

Directions

Step 1

Scrub the red potatoes under running water to clean them. Leave the skins on, as they add great texture and color.

Step 2

Cut any large potatoes in half to ensure even cooking. Smaller potatoes can remain whole.

Step 3

Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.

Step 4

Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.

Step 5

Drain the potatoes in a colander and let them cool until they are safe to handle but still warm, about 10 minutes.

Step 6

While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.

Step 7

Once the potatoes are cool enough to handle, cut them into bite-sized chunks and transfer them to a large mixing bowl.

Step 8

Add the diced celery, sliced green onions, chopped dill, and parsley to the bowl with the potatoes.

Step 9

Pour the dressing over the potato mixture and gently toss everything together until evenly coated. Be careful not to mash the potatoes while mixing.

Step 10

Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 11

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 12

Serve the potato salad chilled, garnished with a sprinkle of fresh dill or parsley if desired. Enjoy!

Nutrition Facts

Serving size	1368 grams (1368.0g)

Amount per serving	% Daily Value*
Calories	1697

Total Fat 102.30g	131%
Saturated Fat 15.70g	78%
Polyunsaturated Fat NaNg
Cholesterol 146mg	49%
Sodium 3282mg	143%
Total Carbohydrate 184.10g	67%
Dietary Fiber 17.60g	63%
Total Sugars 19.40g
Protein 21.80g	44%

Vitamin D 0IU	0%
Calcium 304mg	23%
Iron 8mg	46%
Potassium 4864mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 5.0%

Carbs: 42.2%