Red Potato Salad
Ready In: 22 mins
Serves: 6
Ingredients
- 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
Directions
- Cover potatoes with lightly salted water and add lemon juice.
- Bring to a boil, reduce heat to medium, and cook potatoes until tender when pierced with the point of a knife, about 12 minutes.
- Drain and cool.
- Meanwhile, whisk together the rest of the ingredients.
- Cut the potatoes into serving size pieces (no need to peel) and mix with the dressing.
- Chill until serving time.
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