Total Time
Prep 20 mins
Cook 30 mins

Diane Rossen Worthington

Ingredients Nutrition


  1. In a big pot, combine the potatoes and water to cover generously; bring to a boil; cook until tender but slightly resistant when pierced with a fork, about 30 minutes.
  2. Drain and cool, but do not peel.
  3. When cool, cut into 1 ½ inch pieces and place in a bowl.
  4. Make the dressing: in a small bowl, whisk the sour cream, mayo, celery, celery seeds, chives, mustard, parsley, and salt/pepper to taste together; mix well.
  5. Pour dressing over the potatoes; toss gently until coated; taste for seasoning and adjust.
  6. Cover and refrigerate 1-2 hours.
  7. Transfer to a serving bowl and garnish with parsley and chives; serve cold.