Description
A festive potato salad featuring red, white, and blue potatoes.
Ingredients
Scale
- 2 pounds small red, white, and blue potatoes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Instructions
- Wash and cut potatoes into bite-sized pieces.
- Boil potatoes in salted water until tender, about 15-20 minutes.
- Drain potatoes and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and vinegar.
- Add red onion, celery, and dill to the dressing.
- Add cooled potatoes to the bowl and gently mix to coat.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
- For best flavor, chill the potato salad for a few hours or overnight.
- You can add other vegetables like bell peppers or radishes.
- Adjust the amount of mayonnaise and sour cream to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: potato salad, red white blue, summer salad, picnic food