Red Potato Salad
photo by Bonnie G #2
- Ready In:
- 22mins
- Ingredients:
- 13
- 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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Reviews
-
DH made this for our Easter Brunch and it was well recieved by EVERYONE, it was so easy to prepare w/no need to peel the potatoes and the flavors blended nicely. Loved the use of sour cream. I did use dried parsley as that's all I had. Also substituted Spicy Mustarf for the Dijon and Balsalmic Vinager for the white just based on personal preferance and added 2 hard boiled eggs, chopped onions and sliced black olives. It was a favorite of everyone at the party and I sent the recipe home w/several. Thanks DJM for a recipe we'll be using alot.
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i usually make a typical yellow potato salad (standard southern style with mustard, mayo, dill pickles and onions) but this time around I had some red potatos I needed to use and I am so glad I got to experiment with this recipe. It was quite different but really delicious!!! Everyone in my family who is used to the southern style one loved this too! I did not use regular mayonnaise (as I now use veganaisse) and it made no difference in taste and was still so well flavored by the combination of everything else that regular mayo is not missed at all! I also did not have dijon mustard and used what I had on hand which was a dark pub beer mustard and it still tasgted fabulous! I really enjoyed the flavor and texture of the parsley in this salad - it was a real treat and I can't wait to start introducing at other family functions and winning everyone else over.
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Tweaks
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DH made this for our Easter Brunch and it was well recieved by EVERYONE, it was so easy to prepare w/no need to peel the potatoes and the flavors blended nicely. Loved the use of sour cream. I did use dried parsley as that's all I had. Also substituted Spicy Mustarf for the Dijon and Balsalmic Vinager for the white just based on personal preferance and added 2 hard boiled eggs, chopped onions and sliced black olives. It was a favorite of everyone at the party and I sent the recipe home w/several. Thanks DJM for a recipe we'll be using alot.
RECIPE SUBMITTED BY
DJM
Duluth, Minnesota