about the recipe

If you are looking for a delicious side dish for your next grill out, this Sour Cream Potato Salad is sure to be a hit.  With a tangy dressing and bright, herbaceous finish, this one will keep your taste buds singing.  Creamy potato salad doesn’t get any better than this.


– 2 pounds small new potatoes scrubbed and quartered – 1 tablespoon apple cider vinegar – Dressing – 1 cup sour cream – 1/4 cup mayonnaise – 1 tablespoon dijon mustard – 1 tablespoon apple cider vinegar – 1 teaspoon celery salt – 1/2 teaspoon sea salt – 1/2 teaspoon black pepper – Salad – 1 cup chopped celery – 1/3 cup chopped sweet onion – 1/4 cup chopped fresh chives – 1/4 cup chopped fresh dill

– Fill a large pot with water and season well with salt. Add the potatoes and bring to a boil. – Reduce the heat, and cook until fork-tender, about 10 to 15 minutes. – Drain. Place in a large bowl and toss with 1 tablespoon of apple cider vinegar. Allow to cool slightly.

– While the potatoes are cooling, make the dressing by combining the sour cream, mayonnaise, mustard, vinegar, celery salt, salt, and black pepper in a bowl.

– Stir to combine.

–Combine the onion, celery, chives, and dill

Add everything to a large bowl and toss to combine

– Refrigerate for 1 hour before serving.