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Herbed Sour Cream Potato Salad

  • 2 pound baby gold potatoes
  • ½ cup AE Dairy sour cream
  • ¼ cup chopped chives
  • ¼ cup chopped dill
  • ¼ cup chopped parsley
  • ½ cup minced celery
  • 3 tablespoons chopped capers + 1 tablespoon caper brine
  • 1 tablespoon Dijon
  • Kosher salt and black pepper

Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil. Season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Drain potatoes and transfer potatoes to a bowl to cool slightly.

Whisk together ½ cup sour cream, ¼ cup each chives, dill, and parsley, ½ cup celery, 3 tablespoons capers, 1 tablespoon Dijon, and ½ teaspoon each kosher salt and black pepper.

Halve smaller potatoes and quarter larger potatoes; add to bowl with dressing and toss to coat. Season with additional salt, pepper and caper brine to taste.

We recommend using a mixture of fresh herbs—use whatever you like and have on hand. Chives, dill and parsley work well together but tarragon, cilantro, and scallions would all be delicious as well.

Recipe Courtesy of Zestful Kitchen

Makes Makes 7 cups, 1/2 cup serving size