Updated Potato Salad
Elevate your classic cookout sides with this vibrant and flavorful Updated Potato Salad. Featuring tender baby red potatoes, crisp celery, and fresh herbs like dill and parsley, this lightened-up version swaps the heavy mayo for a tangy dressing blend of sour cream, Dijon mustard, and apple cider vinegar. Perfectly seasoned and finished with an optional sprinkle of crispy bacon, this potato salad achieves the perfect balance of creamy and zesty. Easy to prepare in just 40 minutes and ideal for summer gatherings, this refreshing side dish will be the star of your next picnic or BBQ. Serve chilled and let the flavors shine!
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Recipe Information
Ingredients
- 2 lb Baby red potatoes
- 2 pieces Celery stalks
- 3 stalks Green onions
- 2 tbsp Fresh dill
- 2 tbsp Fresh parsley
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp Apple cider vinegar
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 0.25 cup Optional: crumbled bacon
Instructions
Wash and scrub the baby red potatoes, then place them in a large pot. Cover with cold water and add a generous pinch of salt.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until fork-tender, about 15-20 minutes.
While the potatoes cook, finely chop the celery stalks, green onions, dill, and parsley. Set aside.
In a medium mixing bowl, prepare the dressing by whisking together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, and black pepper. Adjust seasoning to taste.
Once the potatoes are cooked, drain them and let them cool for a few minutes. Chop them into bite-sized chunks and transfer them to a large serving bowl.
Pour the dressing over the warm potatoes and gently toss until well-coated. This allows the potatoes to absorb some of the flavors from the dressing.
Add the chopped celery, green onions, dill, and parsley to the bowl with the potatoes. Toss gently until evenly distributed.
Optional: For extra texture and flavor, sprinkle crumbled bacon on top just before serving.
Cover and chill the potato salad in the refrigerator for at least 1 hour before serving to let the flavors meld together.
Serve cold and garnish with additional fresh herbs, if desired.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 58% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 20.1 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4810 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
