Fresh herbs give this potato salad lots of bright flavour. Cooking the potatoes whole,
with the skin on, keeps them from getting soggy and gives them the best texture.
HANDS-ON TIME
20 minutes
TOTAL TIME
1½ hours
MAKES
6 to 8 servings
INGREDIENTS
- 1.6 kg white potatoes (about 7), each about 3 inches (8 cm) long, scrubbed (see tip, below)
- 1 cup sour cream
- ¾ cup chopped dill pickles (about 2)
- ¾ cup mayonnaise
- ½ cup chopped fresh parsley
- ⅓ cup chopped fresh chives
- 1 tbsp drained capers, finely chopped
- 1 tbsp Dijon mustard
- 2 tsp lemon juice
- ½ tsp each salt and pepper
- 4 hard-cooked eggs (optional), peeled and chopped
PREPARATION
- In large pot of boiling salted water, cook potatoes until they easily slide off knife when pierced in center, about 25 minutes.
- Drain and let cool slightly; peel. Cover and refrigerate until completely cooled, about 1 hour; cut into chunks.
- In large bowl, whisk together sour cream, pickles, mayonnaise, parsley, chives, capers, mustard, lemon juice, salt and pepper.
- Add potatoes and stir to coat.
- Stir in egg, if using.
- (Make-ahead: Cover and refrigerate for up to 24 hours.)
NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about 339 cal, 5 g pro, 21 g total
fat (5 g sat. fat), 34 g carb, 3 g fibre, 18 mg chol, 822 mg sodium, 684 mg potassium.
% RDI: 6% calcium, 6% iron, 10% vit A, 45% vit C, 13% folate.
TIP FROM THE TEST KITCHEN
White potatoes have a waxy texture that works
very well in cold salads. Save fluffier russets
for baking, mashing or making fries.
