Prepare to tantalize your taste buds with a potato salad that's anything but ordinary! Our Sour Cream Lemon Potato Salad is about to become the star of your next picnic, barbecue, or family gathering. Imagine creamy, tender baby potatoes dressed in a bright, tangy sauce that will make your mouth water and have everyone asking for seconds. This isn't just another side dish – it's a flavor explosion that combines the classic comfort of potato salad with a refreshing lemony kick that will leave your guests absolutely impressed!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds baby potatoes
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Begin by washing the baby potatoes thoroughly under cold running water to remove any dirt or debris. Once cleaned, place them in a large pot.
- Fill the pot with enough water to cover the potatoes by about an inch. Add a generous pinch of salt to the water to enhance the flavor of the potatoes as they cook.
- Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the potatoes simmer for about 15-20 minutes, or until they are tender when pierced with a fork.
- While the potatoes are cooking, prepare the dressing. In a medium-sized mixing bowl, combine the sour cream, mayonnaise, lemon juice, Dijon mustard, and half of the chopped fresh dill. Mix well until all ingredients are fully incorporated.
- Once the potatoes are cooked, drain them in a colander and allow them to cool for about 10 minutes. This will make them easier to handle.
- After the potatoes have cooled slightly, cut them in half or quarters, depending on their size. Place the cut potatoes in a large mixing bowl.
- Pour the sour cream dressing over the warm potatoes. Gently toss the potatoes with the dressing until they are evenly coated.
- Add the remaining chopped dill to the potato salad and season with salt and pepper to taste. Toss gently to combine all the flavors.
- For best results, refrigerate the potato salad for at least 20 minutes before serving. This allows the flavors to meld together.
- Before serving, give the potato salad a final stir and adjust the seasoning if necessary. Garnish with additional fresh dill, if desired, and enjoy your Sour Cream Lemon Potato Salad!
Tips
- Choose the Right Potatoes: Baby potatoes work best for this recipe as they hold their shape and create a beautiful, uniform look.
- Salt Your Cooking Water: Adding salt to the potato cooking water helps season the potatoes from the inside out.
- Cool, But Not Cold: Let the potatoes cool slightly before adding the dressing – warm potatoes absorb flavors better, but you don't want them piping hot.
- Be Gentle When Mixing: Toss the potatoes with the dressing carefully to prevent breaking them apart.
- Make Ahead Friendly: This salad actually tastes better after sitting in the refrigerator for a few hours, allowing the flavors to meld together.
- Fresh Dill is Key: Use fresh dill for the brightest, most vibrant flavor. Dried dill just can't compare!
- Adjust Seasoning to Taste: Always taste and adjust the salt and pepper before serving to ensure perfect flavor.Pro Tip: This potato salad is best served chilled and can be stored in the refrigerator for up to 2-3 days, making it a great make-ahead dish for parties and gatherings!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 30mg
