Description
Skip the mayonnaise and eggs in this fresh and brightly seasoned red potato salad!
Ingredients
Scale
4 cups red potatoes, diced
1/3 cup sour cream
2 tbsp brown grain mustard
2 tbsp lemon juice
1/2 cup celery, diced
1/3 cup + 1 tbsp scallions, chopped
1 tbsp + 1 tsp fresh dill, chopped
Instructions
- Gently scrub and rinse red potatoes. Diced into small cubes.
- In a large pot, add diced potatoes and cover with water. Season heavily with salt, about 1/4 cup.
- Bring water to a boil and stir occasionally for 5-7 minutes. Using a butter knife, test one of the potatoes by trying to cut it in half. Immediately drain into a colander or mesh strainer.
- Rinse under cold water until they begin to cool, or submerge into an ice bath.
- Cover the potatoes in an airtight container and refrigerate until your wet ingredients have been prepared.
- In a large bowl, whisk together sour cream, mustard, and lemon juice. Add diced celery and 1/3 cup of chopped scallions and 1 tbsp chopped dill, reserving the remaining quantities for later.
- Add the potatoes to the bowl and gently fold together all ingredients. Top the potato salad with remaining 1 tbsp chopped scallions and 1 tsp chopped dill.
- Refrigerate until ready to serve!
Equipment
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Notes
Greek or plain yogurt can be used in place of sour cream. Potato salad can be prepared up to 24 hours prior to serving.
Keywords: potato salad, eggless potato salad, no mayo potato salad, summer potato salad, best potato salad recipe, easy potato salad recipe