Zesty Potato Salad
An exciting take on the classic summer cookout side dish
This potato salad gets most of its creaminess from sour cream rather than from mayo.
Recipe Series
Zesty Potato Salad
An exciting take on the classic summer cookout side dish
There are so many variations of potato salad, that beloved summer side dish. They call for all kinds of potatoes, from russet to Yukon Gold to even sweet. Some lean more vinegary. Others are more mayo heavy. This potato salad recipe, perfect for a Memorial Day weekend picnic or barbecue, eliminates the vinegar and cuts back on the mayo—but still strikes the perfect balance of creamy and tangy, thanks to the addition of sour cream. Other ingredients, like crunchy celery, tender hearts of palm, salty capers, and sweet roasted red peppers, lend this potato salad a satisfying mix of flavors and textures.
- Prep Time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
- Yield: 10 servings
Ingredients
- 1 pound baby red potatoes
- ½ cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup hearts of palm, diced
- 1 cup celery, finely diced
- ½ cup jarred roasted red peppers, roughly chopped
- ¼ cup shallots, finely diced
- ¼ cup scallions, finely chopped
- 3 tablespoons capers
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions
- Clean the potatoes and cut them in quarters.
- Add the potatoes to a large pot of salted water and bring to a boil. Turn down the heat and simmer the potatoes for 10 minutes, or until slightly soft. Drain the potatoes and let cool for 10 more minutes.
- In a large bowl, combine the potatoes and the rest of the ingredients. Stir until combined and the potatoes are nicely coated. Let sit in the fridge for at least an hour before serving to let the flavors fully develop.
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