Description
A vibrant, creamy side dish with tender red potatoes, tangy apple cider vinegar dressing, and fresh herbs like dill, parsley, and chives. Perfectly balanced with pickled bite and herby brightness.
Ingredients
2 pounds small red potatoes
2 tablespoons apple cider vinegar or dill pickle juice
1/2 cup sour cream
1/4 cup mayonnaise (full-fat preferred)
1 tablespoon yellow mustard
2 celery stalks, finely chopped
1 to 2 dill pickles, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup fresh chives, chopped
Salt and fresh ground black pepper to taste
Instructions
Peel and dice red potatoes into 1-inch cubes.
In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a gentle simmer and cook 15–20 minutes until tender but firm.
Drain and let cool completely.
In a bowl, whisk sour cream, mayonnaise, apple cider vinegar, mustard, and a pinch of salt/pepper.
Fold cooled potatoes, celery, pickles, parsley, dill, and chives into the dressing.
Chill for at least 1 hour before serving to let flavors meld.
Notes
Use full-fat mayonnaise for maximum creaminess.
Adjust pickles to taste for a milder flavor.
Make ahead: Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 0g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg