Anti Inflammatory Creamy Potato Salad with Herbed Dressing
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Learn more →Ingredients
6 servings
- 2 lbs yukon gold potatoes, cut into ¾-inch chunks
- 1 tbsp kosher salt, for the cooking water
- 3 stalks celery, finely diced
- 4 scallions, thinly sliced (green parts only for a milder flavor, or both white and green parts)
- 3 tbsp fresh dill, roughly chopped
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
For the dressing
- 1 tbsp apple cider vinegar
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add the kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape.
- 2
Drain the potatoes through a colander and spread them in a single layer on a cutting board or sheet pan to steam-dry for 5 minutes. While still warm, transfer them to a large mixing bowl and drizzle with the apple cider vinegar, tossing gently to coat.
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