Description
A delightful potato salad that combines tender potatoes with a creamy, tangy dressing, perfect for picnics or barbecues.
Ingredients
Scale
- 2 pounds potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup chopped green onions
- 1/2 cup diced celery
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Once done, drain and let them cool completely.
- Cut the cooled potatoes into bite-sized pieces and transfer to a large mixing bowl.
- In a separate bowl, whisk together the olive oil, salt, pepper, sour cream, mayonnaise, and Dijon mustard until well combined.
- Pour the dressing over the chopped potatoes and mix gently. Add the parsley, green onions, and celery, tossing gently to distribute.
- Serve immediately or refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
Best served chilled. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 435mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg