Why Potato Salad?
Potato Salad is a dish that is popular all over the world, from Europe to America to Asia. Many countries have their own variations and many families also have their own versions within their country and culture. Growing up, we ate a version of potato salad made with creme fraiche (pretty much the same thing as sour cream but a bit richer and less tangy). Then we moved to the US and learned that there are people that put mayonnaise in their potato salad…absolute insanity! Now, for some people in our family, the mayonnaise version has grown on us over time, so we aren’t here to criticize America’s love for mayo. Instead, we’re here to tell you that the sour cream/creme fraiche version is definitely better 😉
Today’s Recipe
If you’re someone who doesn’t want a creamy potato salad at all, regardless of whether it’s mayo or sour cream, check out our other potato salad recipe, “Herb Potato Salad”, here at this link. But if you do love a creamy and fresh dressing on your potatoes, this is the recipe for you! This recipe combines the richness of sour cream with the freshness from herbs and the heartiness of the humble potato. All in all, a winning combination! To make this recipe, first boil your potatoes. We used medium-sized red potatoes in the recipe but actually, smaller ones would probably work even better! They tend to be less grainy and floury after being cooked so they hold up best in a potato salad. Do not overcook your potatoes – pay close attention to them! Then allow the potatoes to cool and combine with the rest of your ingredients. Easy as can be – enjoy!
Kartoffelsalat (Creamy Potato Salad)
Ingredients
- 1.4 kg (3 lbs) potatoes (we used gold potatoes, but small potatoes would work very well!)
- 1 bunch fresh chives
- 3 tbsp chopped fresh dill
- 1/4 bunch fresh parsley, finely chopped (optional)
- 180 grams (3/4 cup) sour cream
- 1/2 tsp garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Prep potatoes by washing and cutting into 1 – 1.5 inch cubes. If using small potatoes, you can leave them whole or cut them in half to keep the size consistent!
- Add potatoes to a large pot of cold water. Bring to a boil, then boil until the potatoes are just tender enough to poke with a fork easily – if you leave them for too long, they could fall apart!
- Drain potatoes and set them aside to cool.
- While the potatoes are cooling, prep herbs by chopping dill, parsley, and chives.
- When the potatoes have cooled, combine the potatoes, sour cream, herbs, garlic powder, salt, and pepper in a bowl. Add more sour cream if necessary and make sure to taste for seasoning!
- You can make this ahead of time and keep in the fridge to serve later in the day! Serve as a side dish to your favorite main dishes – enjoy!
