Tangy Herb Potato Salad

Tangy Herb Potato Salad is a refreshing twist on the classic dish, featuring vibrant herbs and a zesty dressing perfect for summer picnics and barbecues. This recipe is designed to be a flavorful side dish suitable for various dietary needs.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 6

Ingredients

2 lbs russet potatoes

1/2 cup mayonnaise

1/4 cup sour cream

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh dill

1/4 cup finely chopped green onions

1/4 cup diced red onion

1 tsp sea salt

1/2 tsp black pepper

Instructions

1. Boil the potatoes in a large pot of salted water for 15-20 minutes until tender.

2. Drain the potatoes and let them cool slightly, then peel and cut into bite-sized pieces.

3. In a large bowl, mix mayonnaise, sour cream, apple cider vinegar, and Dijon mustard until smooth.

4. Add the parsley, dill, green onions, red onion, sea salt, and black pepper to the dressing and mix well.

5. Gently fold the potatoes into the dressing, ensuring even coating.

6. Cover and refrigerate for at least 1 hour before serving to enhance flavors.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Enjoy cold or let it sit at room temperature for 15 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.