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
  1. 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.
  2. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/creamy-potato-salad/