This elevated potato salad is a fresh spin on a classic favorite.
Ingredients
- 🥔 1 kg – 4 lb petite potatoes red and gold quartered
- 🥔 2 tbs dill 🥔 capers rinsed 🥔 kalamata olives roughly chopped
- 🥔1/2 large red onion diced
Dressing
- 3 heaping tbsp avocado oil mayonnaise
- 2 heaping tbsp sour cream
- 1 tsp dill pickle mustard
- 1/2 tsp celery seeds
- Salt and black pepper to taste
- White vinegar
Instructions
- Let’s talk about the spud! Always handy delicious, creamy, satisfying in anyway shape or form. I ask you who doesn’t love the spud aka potato’s ?? And yes I adore a beautiful potato salad especially during grilling season, a great companion to any barbecue. If you try this recipe you will never buy potato salad out of the carton. You can dress it up or you can dress it down, takes 30 minutes max to make. I hope you get to try it!
- In a large pot bring water to boil, add 1 tsp salt and the potatoes. Cook covered on medium for 15 minutes or until soft yet firm.
- ( if you prefer using regular size potatoes just cut them into bite sizes, also I truly recommend the golden Yukon because it super creamy and has a buttery taste ).
- Drain the potatoes and set aside to cool for a little bit.
- In a large bowl whisk together the mayonnaise, sour cream, mustard, celery seed, salt and black pepper. Add the vinegar gradually as you are whisking, start with 1 tbs until you get a creamy consistency.
- Add the potatoes to the bowl, stir gently until incorporated, add the rest of the ingredients stir, cover and chill.
- And there you have it an amazing potato salad that you won’t stop making this summer.
Notes
- You can tottering make this vegan by swapping the mayonnaise and sour cream into vegan friendly products.