Whether you serve it as a side or with your gumbo, you’ll be reaching for this recipe again and again.
Creamy Potato Salad
Makes about 4 cups
Ingredients
- 3 pounds baby red potatoes, cut into 1-inch pieces
- 2 tablespoons plus ½ teaspoon kosher salt, divided
- ½ cup mayonnaise
- ¼ cup thinly sliced green onion
- ¼ cup sour cream
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons whole-grain mustard
- ¼ teaspoon ground black pepper
- Garnish: finely chopped parsley
Instructions
- In a medium stockpot, bring potatoes, 2 tablespoons salt, and water to cover by 1 inch to a boil over high heat. Reduce heat, and simmer until potatoes are tender, 10 to 15 minutes. Drain, and let cool.
- In large bowl, whisk together mayonnaise, green onion, sour cream, parsley, dill, mustard, pepper, and remaining ½ teaspoon salt. Add potatoes, gently tossing until combined. Refrigerate until ready to serve. Just before serving, garnish with parsley, if desired.
Yep this is the one if you want a creamy style potato salad. Just enough mustard for the acid balance but not noticeable as a mustard forward pot. salad. I used a variety of herbs from my garden. Also added about a tablespoon of capers.