Dive into summer with this light and tangy sour cream and dill potato salad! Perfectly paired with crunchy celery and a kick red onions, it’s a refreshing twist on a classic favorite.
Prep Time: 15 mins | Total Time: 1 hour | Serves: 4-6
Ingredients
1 bag of red small “New Potatoes”
1 cup light sour cream
3 tablespoons white wine vinegar
¼ red onion, finely chopped
2 spears celery, finely chopped
juice from half a lemon
2-3 teaspoons fresh dill, finely chopped
salt & pepper to taste
Instructions
Step 1
Cut potatoes in halves or quarters. Boil water in a large pot and then add the potatoes. Cook the potatoes until just soft - the potatoes will keep cooking while they cool and if they are too soft they will turn to mush.
Step 2
Remove the potatoes from the water using a colander and then place the potatoes in the colander in the fridge to cool.
¡ Tip: By allowing the potatoes to cool before adding dressing, you ensure they won't absorb too much and will maintain their shape. |
Step 3
While the potatoes are cooling, make the dressing. Combine the remaining ingredients in a small bowl. Adjust the salt and pepper, lemon, and dill to your taste.
Step 4
Mix the dressing with the cooled potatoes in a separate bowl and then cover and return to the refrigerator to continue cooling. Once cool you can enjoy!
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