Description
A vibrant, no-cook American side dish featuring waxy red potatoes, tangy dressing, and fresh herbs. Perfect for summer gatherings or potlucks, this halal-compliant salad balances creamy textures with bright dill and mustard tones.
Ingredients
2 lbs (900g) red potatoes, cubed
3/4 cup mayonnaise
1/4 cup sour cream
1 medium celery stalk, finely chopped
2 green onions, thinly sliced
1 tsp dried dill
1 tbsp yellow mustard
1 tbsp white vinegar (optional)
1/2 tsp salt, or to taste
Instructions
Clean and cube red potatoes; boil in salted water 12-15 minutes until tender
Chill potatoes in ice water, then drain thoroughly
In a large bowl, mix mayonnaise, sour cream, mustard, dill, vinegar, and salt until smooth
Gently fold in cooled potatoes, celery, and green onions
Refrigerate at least 30 minutes before serving
Notes
Use fully cooled potatoes to prevent sogginess
Add chopped parsley just before serving for extra freshness
Store dressing separately with large batch; mix immediately before serving
Optionally add lemon zest or apple cider vinegar for citrus brightness
- Prep Time: 20
- Cook Time: 15
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg