Whether you’re heading to a picnic, a family reunion, or a simple lunch in your own kitchen, this Sour Cream Tater Salad is sure to please everyone! It has everything a crowd, big or small, wants in a potato salad like chunky spuds, a creamy dressing, and a refreshing tang. It pairs perfectly with any of your favorite main courses, but especially with a hot dog or a sandwich! Here’s to good food and quality time with the ones you love! Let Sour Cream Tater Salad make that time even better!
Ingredients
- 2 pounds small potatoes, scrubbed, quartered
- 2 tablespoons apple cider vinegar, divided
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon celery salt
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup celery, chopped
- 1/3 cup sweet onion, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh dill, chopped
Directions
Step 1 –In a large pot of salted, boiling water, add the potatoes.
Step 2 –Reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 10-15 minutes.
Step 3 –Drain the potatoes and place them in a large bowl.
Step 4 –Add 1 tablespoon of the apple cider vinegar to the potatoes and toss to coat.
Step 5 –Allow the potatoes to cool slightly.
Step 6 –While the potatoes are cooling, in a bowl, combine the sour cream, the mayonnaise, the Dijon mustard, the remaining apple cider vinegar, the celery salt, the salt, and the black pepper.
Step 7 –Add the celery, the onion, the chives, and the dill to the potatoes. Top with the dressing and toss to combine.
Step 8 –Refrigerate the salad for at least 1 hour and up to overnight.
Step 9 –Serve.
