Red Potato Salad With Celery Seed

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READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Drain and cool, but do not peel.
  • When cool, cut into 1 ½ inch pieces and place in a bowl.
  • 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.
  • Pour dressing over the potatoes; toss gently until coated; taste for seasoning and adjust.
  • Cover and refrigerate 1-2 hours.
  • Transfer to a serving bowl and garnish with parsley and chives; serve cold.
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