Nancy’s Recipes

Side Dishes

Baby Potato Salad with Sour Cream, Lemon, and Dill

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

Potatoes

  • 2 lbs. Baby Yukon Gold Potatoes
  • ¾ C. Water
  • Kosher Salt

Salad

  • ½ Pint Radish, quartered
  • 2 Celery Ribs, finely diced
  • ¾ C. Shelled Peas
  • 2 Green Onions, chopped for garnish

Dressing

  • ½ C. Mayonnaise
  • 1 Tbsp. Dijon Mustard
  • ¼ C. Nancy’s Organic Sour Cream
  • 2 tsp. Lemon Zest
  • ½ Tbsp. Fresh Lemon Juice
  • 2 Tbsp. Chopped Fresh Dill
  • Kosher Salt and Black Pepper, to taste

 

Directions

  1. Preheat the oven to 500 degrees.
  2. Place the potatoes on a rimmed baking sheet with the water and salt. Cover the sheet with foil and secure the edges.
  3. Bake the potatoes for 20-25 minutes, until tender. Allow them to cool completely and discard any water that remains on the sheet.
  4. In a mixing bowl, whisk together the dressing ingredients.
  5. Transfer the cooked, cooled potatoes to a mixing bowl with the prepared radish, celery, and peas. Add the dressing and combine.
  6. Garnish with chopped green onions.