1/1 Photo of Red Potato Salad
From Lee Bailey's The Way I Cook. This recipe has made the rounds and is very popular. Very easy to make. It's one of those recipes that is greater than the sum of it's ingredients.
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Units: US | Metric
- 2 1/2 lbs small red potatoes
- 1 tablespoon kosher salt
- 1 tablespoon lemon juice
- 1/2 cup sour cream or 1/2 cup creme fraiche
- 1/2 cup mayonnaise
- 1/4 cup fresh basil, cut into thin strips
- 1/4 cup minced fresh italian flat leaf parsley
- 1 clove garlic, finely minced
- 2 tablespoons vinegar (I use white wine vinegar)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 1Cover potatoes with lightly salted water and add lemon juice.
- 2Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes.
- 3Drain and cool.
- 4Meanwhile, whisk together the rest of the ingredients.
- 5Cut the potatoes into serving size pieces (no need to peel) and mix with the dressing.
- 6Chill until serving time.
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Nutritional Facts for Red Potato Salad
Serving Size: 1 (245 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 263.7
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 3.2 g
- Cholesterol 15.0 mg
- Sodium 1538.1 mg
- Total Carbohydrate 39.1 g
- Dietary Fiber 4.3 g
- Sugars 3.6 g
- Protein 4.5 g