Ingredients
- 3 lbs Yukon gold potatoes, cut into 2-inch pieces
- 3 tbsp olive oil
- ½ tsp garlic powder
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup finely chopped fresh scallions, divided
- 2 tbsp finely chopped fresh dill, divided
- 2 tbsp finely chopped fresh parsley, divided
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Boil the Potatoes:
In a large pot filled with cold water, add cubed potatoes and 1 tbsp of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-high and cook until the potatoes are tender and easily pierced with a fork, about 12–16 minutes. Drain and set aside. - Roast the Potatoes:
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and set it aside. In a large bowl, toss the potatoes with olive oil, garlic powder, salt, and pepper until well coated. Spread the potatoes in an even layer on the prepared baking sheet and bake for about 30 minutes, or until the potatoes are golden and crispy on the outside. - Make the Dressing:
While the potatoes are roasting, make the dressing. In a large bowl, combine sour cream and mayonnaise. Reserve 1 tbsp of chopped scallions and add the rest to the bowl, along with 1 tbsp each of dill and parsley, Dijon mustard, and lemon juice. Stir to combine, then season with salt and pepper to taste. - Combine the Potatoes and Dressing:
Once the potatoes are done, allow them to cool slightly before tossing them in the dressing. - Serve:
Transfer the salad to a serving dish and garnish with the reserved scallions, dill, and parsley. Serve immediately or chill until ready to serve.
Notes
- Variations:
- Add vegetables: Mix in finely diced celery, bell peppers, or red onion for added texture and flavor.
- Spicy version: Add a small diced jalapeño to the dressing for a spicy kick.
- Herb variations: Try swapping out parsley or dill for fresh tarragon, chives, or basil for a different twist.
- Vegan version: Use vegan mayo and sour cream for a dairy-free option.
- Storage & Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This potato salad can be served cold or at room temperature, but it’s best enjoyed fresh. If you plan to store it for later, give it a good stir before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
