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A southern summer staple

This recipe guides you through creating a classic Southern-style potato salad. Featuring tender red potatoes, creamy sour cream, crisp red onion and celery, and fresh dill, it's a refreshing and easy-to-make side dish perfect for any summer gathering.
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Total Time 20 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: south american
Calories: 1093.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 5-6 medium red potatoes
  • ½ cup sour cream enough to coat the potatoes
  • ¼ a large red onion
  • 3-4 medium celery stalks
  • 1 tblsp of fresh dill
  • Salt and pepper to taste

Equipment

  • 1 Large Pot For boiling potatoes
  • 1 Chef's Knife For dicing vegetables
  • 1 Cutting Board
  • 1 Large Mixing Bowl For combining ingredients
  • 1 Spoon or Spatula For mixing

Method
 

  1. Wash and dice red potatoes into approximately 1-inch cubes, leaving the skin on for rustic charm and nutrients.
  2. Place diced potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 8-10 minutes.
  3. Drain the cooked potatoes thoroughly in a colander and let them cool slightly for 10-15 minutes, allowing excess steam to escape.
  4. While the potatoes cool, finely dice the red onion and celery to ensure an even texture throughout the salad.
  5. Finely chop the fresh dill, reserving a pinch for garnish if desired.
  6. In a large mixing bowl, gently combine the cooled potatoes, sour cream, diced red onion, diced celery, and chopped fresh dill.
  7. Season generously with salt and freshly ground black pepper to taste, starting with a teaspoon of salt and half a teaspoon of pepper, then adjust.
  8. Mix all ingredients gently with a spoon or spatula until everything is well combined and the potatoes are evenly coated with the sour cream.
  9. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and chill thoroughly.
  10. Before serving, give the salad a final taste and adjust seasoning if necessary, then serve cold.

Notes

For perfectly textured potatoes, boil them until just fork-tender, ensuring they retain their shape without becoming mushy. Cooling the potatoes slightly before mixing is vital to prevent the sour cream from breaking and becoming watery. Finely dice the red onion and celery; for a milder onion flavor, rinse the diced onion under cold water before adding. Fresh dill is non-negotiable for that authentic, vibrant taste. Consider adding a teaspoon of Dijon mustard or a splash of apple cider vinegar for an extra layer of tang and complexity. Always taste and adjust seasoning before serving, and allow the salad to chill thoroughly for at least an hour for optimal flavor integration.