Ingredients:
- For the Potatoes:
- 2 pounds red potatoes, quartered
- 1 teaspoon salt
- For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- For the Salad:
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
Instructions:
- Cook the Potatoes:
- In a large pot, combine potatoes and salt with enough cold water to cover.
- Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, about 15-20 minutes.
- Drain potatoes and let cool slightly.
- Make the Dressing:
- In a medium bowl, whisk together mayonnaise, sour cream, mustard, vinegar, sugar, and pepper until smooth.
- Assemble the Salad:
- Once potatoes are cool enough to handle, cut them into 1-inch cubes.
- In a large bowl, combine potatoes, celery, red onion, dill, and parsley.
- Pour the dressing over the potato mixture and toss to coat evenly.
- Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld.
- Serve chilled.
Tips:
- For a creamier salad, add a bit more mayonnaise or sour cream.
- For a tangier flavor, add a splash of lemon juice.
- Feel free to customize the salad with your favorite add-ins, such as chopped bacon, hard-boiled eggs, or green onions.
- For a healthier twist, use Greek yogurt instead of sour cream.
Enjoy this classic potato salad recipe! It’s perfect for picnics, potlucks, or a weeknight meal.